This is the name of the dish we have chosen for you; Vegan Coconut Curry with Vegetables.
Winter time is curry time, do you see it that way? Today I have a delicious and quickly prepared coconut curry with tomatoes and spinach for you.
Out of consideration for the little people in my household, I make my curry quite mild – it is of course incumbent on everyone whether he lends his Curry even more buzz. I like adjusting my own plate right at the table.
As always, look in your fridge and search for vegetables that would like to be processed. Is there maybe a zucchini around? Is it not enjoyable until the next meet and greet on the stove? Great, into the curry with her. Do not waste food!
1 large garlic clove
400 g cherry tomatoes
2 big handful of baby spinach
1 tbsp coconut oil
400 ml of coconut milk
2 teaspoons of Garam Masala
2 tsp turmeric
1 teaspoon cumin
Rice to serve
Vegan Coconut Curry with Vegetables
Peel onion and garlic and chop finely. Wash tomatoes and halve, wash spinach and spin dry.
Heat the oil in a large pan and sauté the onion and garlic for two minutes. Add tomatoes and fry for a few minutes, then deglaze with coconut milk. Add the spices and simmer for 10 to 15 minutes. Add spinach and let it collapse.
Season with salt and spices to taste. Enjoy with rice. Good Appetite!
We recommend for you: Vegan spinach soup