Indian Rice and Vegetable Stir-Fry

Ingredients

• 1 onion
• 300 g carrots (3 carrots)
• 0.1 g saffron threads (1 sachet)
• 2 tbsp oil
• 50 g cashews
• 1 cinnamon stick
• 6 cardamom pods
• 4 cloves
• 2 Bay leaves
• 250 g long grain natural rice (Basmati)
• 0.5 tsp ground cumin
• Salt
• 600 ml Mediterranean vegetable broth
• 150 g Baby spinach
• 4 Cherry Tomatoes
• 300 g peas (frozen)
• 0.5 lime
• Pepper
• 40 g fresh coconut (1 piece)

Instructions

1. 1.

   Peel and finely dice the onion. Wash, peel, and dice the carrots into small cubes.

2. 2.

   Dissolve the saffron in a small bowl with 2 tbsp hot water.

3. 3.

   Heat the oil in a large pan. Toast the cashews, cinnamon stick, cardamom pods, cloves, and bay leaves over medium heat, stirring until fragrant.

4. 4.

   Add the diced onion, rice, and cumin and sauté everything over medium heat for 3 minutes, stirring constantly. Season with salt and pour in the broth. Bring to a boil, then simmer covered over low heat for 10-12 minutes. Add the carrot cubes and cook for another 10 minutes.

5. 5.

   Meanwhile, wash and drain the spinach. Wash and halve the tomatoes. Mix both with the peas into the rice and cook for another 5-10 minutes over medium heat.

6. 6.

   Squeeze half a lime. Season the rice with lime juice, dissolved saffron, salt, and pepper.

7. 7.

   Peel the coconut with a vegetable peeler, grate it into thin flakes over the rice, remove the cinnamon stick, cloves, and bay leaves from the pan and serve the vegetable rice.