Basmati rice with peanut sauce

Ingredients for 4 servings:

• 300 g basmati rice
• 100 g green peas (frozen)
• 100 g leaf spinach (frozen)
• 1 small head of broccoli
• 1 can coconut milk
• 4 tbsp peanut butter
• 2 spring onions
• some peanut oil
• salt and pepper
• Spice(s) (e.g. coriander, garam masala, curry powder, turmeric, lemongrass, chili, cumin)
• 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Thaw the frozen spinach and cut into desired sizes. Separate the broccoli into florets and wash. Wash the spring onions and slice into rings. Peel the garlic clove and thinly slice or chop. Place the rice in a pot with 1.5 times the amount of salted water and cook according to the package instructions (until the water is completely absorbed). Shortly before the end of the cooking time (1 minute), stir in a few frozen peas and let them steam. Meanwhile, heat a little peanut oil in a wok, add garlic and desired spices (e.g., coriander powder, garam masala, curry, turmeric, lemongrass, chili, cumin) and fry briefly. Now add the broccoli florets and spinach and fry briefly. Deglaze with coconut milk, loosen the remaining coconut milk from the side of the can with a little water and add it to the wok. Let it reduce until the broccoli has the desired bite. Remove the wok from the heat, stir in the peanut butter and spring onions, and season with salt and pepper. Serve with rice.