Curry with rice and okra

Ingredients for 5 servings:

• 400 g okra, frozen or fresh
• 400 ml coconut milk
• 240 g chickpeas, from the can
• 300 g vegetable mix, frozen, to taste
• 200 g spinach, frozen
• 300 g tomatoes, pureed
• 60 g curry paste
• 3 bags of whole grain rice (approx. 125 g each)
• 1 onion(s)
• Fat for frying
• Garlic, fresh or powder
• salt and pepper
• chili powder
• Cumin powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, cook the boil-in-the-bag rice in salted water according to the package instructions. Meanwhile, sear the okra in a little fat in a deep pan (it will take a little longer if frozen). Add the small chopped onion and fry. Add the mixed vegetables, spinach, and chickpeas and fry for a few minutes. Deglaze everything with the coconut milk and passata and simmer gently for 10 minutes. Meanwhile, stir in the curry paste and season to taste with garlic, pepper, chili, cumin, and salt towards the end. Finally, drain the water in the rice pot and serve.