GREEN CURRY WITH SPINACH

Hot India

vegetarian

main course

easy

Angela Schult

INGREDIENTS FOR 4 PERSONS

2 onions
2 cloves of garlic
3 tablespoons clarified butter
2 cm piece of ginger
1 tablespoon ground turmeric,
1 can of coconut milk (400 ml)
3-4 tablespoons TOMAMI Hot India (buy here)
800 g fresh spinach
300 g peas
Freshly ground black pepper
Sea salt
Juice of ½ lemon
5 sprigs of flat-leaf parsley

INSTRUCTIONS

1. Peel and slice the onions; peel and dice the garlic.
Heat the clarified butter in a large, deep pan and fry the onion rings vigorously. Add the garlic and sauté briefly. Grate the ginger add to the pan together with the turmeric. Sauté for 2 minutes while stirring. Deglaze with TOMAMI Hot India and add salt.
2. Add the coconut milk and bring to the boil. Add the washed spinach to the sauce and allow to wilt.
3. Stir the peas into the curry and season with TOMAMI Hot India, black pepper, salt and lemon juice to taste. Chop the parsley leaves and stir into the finished curry.
Serve with fragrant basmati rice.
Preparation time: 30 minutes
A recipe by Angela Schult.