von Lorena Šimunović | Rezept speichern:
Arbeitszeit: 30 | Koch-/Backzeit: 40 min | Schwierigkeitsgrad: 0

Zutaten für 2 Portionen:

150g raw basmati and wild rice mix
300g spinach
250g carrots
2 onions
one can chickpeas
olive oil to taste
one can coconut cream
2 tablespoons vegetable broth powder
salt and pepper
sesame seeds to garnish


Cook the rice according to package directions and prepare a large pot with a dash of oil over medium heat.
Chop the onion and fry in the pot until glassy. Add the peppers and carrots, also chop or grate and add. Coat the chickpeas with olive oil and bake in the oven for 10 minutes at 180°C convection.
Add the spinach after about 8-10 minutes in the pot and deglaze with the coconut cream after another 5 minutes. Now add all the spices to taste and simmer for another five minutes. Serve as a base the rice and top the wholei thing with the curry-vegetable mixture. On top then comes a hand of the chickpeas, as well as the sesame seeds. Bon Appetit!

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