Abundant vegetables, abundant delight

In vegetable curry, practically anything from the garden can be a perfect fit. For this green spinach curry, the ingredients have been carefully selected and seasoned with a delightful kick. Get ready to savor the vibrant combination of fresh vegetables and aromatic spices.

Ingredients for 4 Servings

  • 400 g spinach (fresh or frozen)
  • 5 cm ginger
  • 2 garlic cloves
  • 1 dried chili
  • 2 tbsp curry powder
  • 200 ml poultry stock
  • 3 tbsp oil
  • 1 yellow bell pepper
  • 1 mango
  • 100 g broccoli
  • 100 g green beans
  • 1 chili
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 50 ml STROH 40
  • black pepper
  • 125 ml heavy cream

 

Preparation

  • Finely chop ginger, garlic and chili.
  • Wash and cut bell pepper into strips and dice the mango. Cut broccoli in halves. Cut green beans into 3 cm pieces.
  • Heat the oil. Roast ginger, garlic and chili in it. Then add curry powder and fry everything.
  • Add spinach and deglaze with STROH. Add poultry stock and simmer for 30 to 60 min.
  • Add salt, lemon juice and vegetables and allow to simmer for a further 10 min.
  • Pepper the curry and refine with heavy cream.
  • Serve with rice.

 

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