Carrot and spinach curry with spiced rice

Ingredients for 4 servings:

• 200 g rice
• 400 ml water or vegetable stock
• 1 tsp cardamom
• 1 tbsp sesame oil
• 2 onions or 1 bunch of spring onions
• 1 bunch of fresh carrots (alternatively 750 g carrots from a bag or tray)
• 750 g leaf spinach, frozen or fresh
• 50 g raisins
• 100 g cashew nuts
• 400 ml coconut milk
• 1 tbsp sesame oil
• 4 tbsp curry powder
• 2 tsp cardamom powder
• 100 ml vegetable stock
• 1 piece(s) of ginger or 1 tsp ginger powder
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove 750g of frozen spinach from the freezer (alternatively, clean fresh spinach). Peel and chop the ginger (alternatively, use 1 tsp of ginger powder). Peel and dice 2 onions (alternatively, clean 1 bunch of spring onions and slice them). Clean the carrots and cut them into sticks or slices. For the rice, heat 1 tsp of sesame oil with 1 tsp of cardamom and the chopped ginger (alternatively, 1 tsp of ginger powder) in a saucepan. Then add 200g of rice and fry in the oil and spice mixture until the rice is translucent. Deglaze with 400ml of water (alternatively, vegetable stock) and cook the rice until tender. For the curry, heat 1 tbsp of sesame oil in a wok and lightly brown the onions (alternatively, the spring onions). Add the carrots and dust with 4 tablespoons of curry powder until the carrots and curry powder have taken on some color and everything is well mixed. Add the spinach. Mix and wait until everything has a little color. Then deglaze with 400 ml coconut milk and simmer for a total of about 20 minutes. If there is not enough liquid, add the 100 ml vegetable stock until the desired consistency is reached. After 10 minutes, add 50 g raisins, 100 g cashew nuts and 2 teaspoons cardamom. Season with salt and pepper if desired. As soon as the rice is cooked, stir it into the curry and let it simmer for a short while. Serve hot. Tip: If you like, you can also add an apple to the curry or slice up a banana just before serving.