Curry with spinach, pumpkin and cashew nuts
Something much more restful than a full bowl of hot and spicy curry, which the spicy scent you waved forward. Yep, I love curries. Certain of these mild spinach curry with delicious sweet pumpkin cubes. This recipe I go more often!
In this recipe, I use white basmati rice, because I happened to have on hand. And was too lazy to bike to the supermarket. Still, I would rather recommend brown rice instead, which in terms of fiber and nutrients just that little bit more to offer.
Preparation
Cook the rice according to the package instructions. Drain and let then steam without cover.
Cut the red pepper in half, remove the seeds and cut small. Peel the ginger and chop finely.
Heat a tablespoon of olive or coconut oil in a wok and fry the red pepper and ginger for 3 minutes. Then add the curry powder and cook for half a minute.
Pour the coconut milk and soy sauce to the pan and also add the pumpkin cubes. Put a lid on the pan and cook about 7 minutes simmer. Add the spinach halfway. When the curry is too dry in between, you can add some extra water or coconut milk. Bring the curry if necessary with salt, pepper and extra curry powder.
Divide the rice between two plates. Serve the curry and garnish with cashew nuts and maybe some extra chopped red pepper. Bon appetit!
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