Spinach, tomato, and coconut curry

Ingredients for 4 servings:

• 1 kg leaf spinach
• 1 onion(s)
• 1 clove(s) garlic
• 500 g cherry tomatoes, red and yellow
• 10 g coconut meat
• 1 tbsp olive oil
• 3 tbsp Indian spice mix
• 400 ml coconut milk
• n. B. cornstarch
• 1 small piece(s) of ginger
• some salt
• e.g. cashew nuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sort the spinach, rinse, and drain. Add enough water to cover the bottom of a pot, bring to a boil, and add the spinach in portions until wilted. Then place the spinach in a sieve, rinse with cold water, and drain. Peel the onion and garlic clove and finely chop both. Wash, trim, and halve the cherry tomatoes. Grate the coconut flesh into flakes. Heat a wok or large, non-stick frying pan, then add the olive oil and sauté the chopped onion and garlic clove over low heat. The onions should be translucent and the garlic should not be brown. Then add the Indian spice mix and sauté briefly over low heat. Then add the cherry tomatoes, pour in the coconut milk, and bring to a boil. If desired, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to thicken the curry. Then add the spinach and heat it in the curry. Peel and grate the ginger. Season the curry with grated ginger (little by little) and a little salt, serve, and garnish with some roasted cashews, if desired. Serve with basmati rice or fresh naan.