Beetroot and leaf spinach curry

Ingredients for 4 servings:

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp cumin
• 1 tbsp ginger paste with garlic paste
• 1 onion(s)
• 1 tsp, heaped garam masala
• 5 beetroot
• 500 g fresh leaf spinach
• Oil for the pan
• 1 can coconut milk
• Cashew nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the beets in a pot of water until they feel soft when pierced. Then peel off the skin. I do this under cold water wearing disposable gloves. Cut into cubes. Briefly blanch the fresh spinach leaves. Dry roast the fennel seeds, coriander seeds, and cumin seeds in a pan. Then crush them in a mortar. Then puree the spices with the onion and the ginger-garlic paste. Pour oil into a pan and fry the mixture briefly over high heat, adding the garam masala. First, fry the pre-cooked beetroot cubes over medium heat. After about 5 minutes, add the spinach leaves and sauté for another 10-15 minutes. Finally, stir in the coconut milk, but only briefly and do not heat too hot. Season with salt. Sprinkle with toasted cashews and serve with fragrant, Himalayan, or basmati rice.