Spinach Curry

Name: Spinach Curry
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 400 ml stock; 1 white onion; 1 tbsp curcuma; 150 g pandan rice; 1 handful cashews; 2 tbsps shredded coconut; 2 eggs; 2 tbsps sunflower oil; 2 cloves garlic; 2 tbsps curry powder; 2 tomatoes; 100 ml coconut milk; 200 spinach leaves

Saved

Ingredients

1 hr

2 servings

Rice
400 mlstock
1white onion
1 tbspcurcuma
150 gpandan rice
Toppings
1 handfulcashews
2 tbspsshredded coconut
2eggs
Curry
2 tbspssunflower oil
2 clovesgarlic
2 tbspscurry powder
2tomatoes
100 mlcoconut milk
200spinach leaves

Saved

Steps

1 hr

1

Prepare the stock by dissolving a stock pot in 400ml of hot water.
2

Chop the onion. Press or mince the garlic. Heat some olive oil in a medium-sized pot. Add the onion and let it cook 2-3 minutes. Add the curcuma, mix and cook one more minute.
3

Add the rice and the stock. Cook covered for 12-15 minutes. Add some more water if too dry. Set aside uncovered once ready.
4

Heat a wok or a large pan. Add the cashews and the shredded coconut. Grill for 1-2 minutes until they become golden. Take out of the pan and reserve for later.
5

Add some sunflower oil in the wok/pan. Add the minced garlic and curry powder. Mix and let cook for 2 minutes on medium heat. Dice the tomatoes and add to the wok. Cook 4 minutes, stirring frequently. Add the coconut milk, some salt and pepper and bring to a boil.
6

In another pan fry two eggs. Tear the spinach in small pieces and add to the curry in the wok. Keep stirring until all the spinach reduces in size. Then let the curry cook 2 more minutes.
7

Place half of the rice and half of the curry in each plate. Top with a fried egg, roasted cashews and shredded coconut.