Indian Vegetable Curry with Rice

Ingredients

• 250 g Basmati whole grain rice
• Salt
• 1 pinch ground saffron
• 600 g cauliflower florets
• 2 carrots
• 200 g chickpeas (drained weight; canned)
• 100 g almond kernels
• 200 g fresh spinach leaves
• 1 onion
• 1 tsp coconut oil
• 1 tsp ground turmeric
• 0.5 tsp cumin
• 0.5 tsp ground ginger
• 150 ml Vegetable broth
• 150 g Yogurt (1.5% fat)
• Pepper

Instructions

1. 1.

   Cook the rice according to package instructions in salted water with saffron.

2. 2.

   Meanwhile wash and drain cauliflower, peel and cut carrots into large pieces, rinse chickpeas and drain, roughly chop almonds, wash spinach, dry thoroughly, peel onion and finely dice it.

3. 3.

   Heat coconut oil in a large pan and sauté onion until translucent. Add turmeric, cumin, and ginger and cook briefly before deglazing with vegetable broth. Add cauliflower, chickpeas, almonds, and carrots; season with salt and simmer covered, stirring occasionally for about 15 minutes. Finally stir in yogurt and spinach, do not boil further, and season with salt and pepper.