Spaghetti with coconut spinach

Ingredients for 2 servings:

• 1 clove(s) garlic clove(s)
• 20 g fresh ginger
• 1 chili pepper(s), red
• 400 ml coconut milk, unsweetened
• 1 pinch of cinnamon
• 1 tsp curry powder
• 300 g fresh leaf spinach
• 200g spaghetti
• 2 tbsp butter
• salt and pepper
• possibly broth, (instant powder)
• possibly red curry paste (from the Asian store)
• possibly chili powder
• possibly cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

slightly Asian-inspired

Finely dice the garlic clove and fresh ginger. Halve the chili pepper lengthwise, remove the seeds, and finely chop. Combine the coconut milk, garlic, ginger, chili, 1 pinch of cinnamon, 1-2 teaspoons of curry powder, and salt in a large pot and bring to a boil. If desired, refine with a little stock powder and red curry paste (from an Asian store). Trim the fresh spinach leaves, wash them thoroughly, and let them drain. Cook the spaghetti in plenty of boiling salted water. Meanwhile, heat 2 tablespoons of butter, add the spinach, wilt it, and cook until slightly soft. Season with salt and pepper (I also add chili powder). Drain the spinach slightly and add it to the coconut milk. Thicken with a little cornstarch if it’s too thin. Drain the noodles. Mix with the spinach sauce and serve immediately.