Spinach-Coconut Curry with a Fried Egg
over golden rice with a cashew-coconut topping
This recipe provides 366g of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
1 piece
Garlic
¼ piece
Red chili pepper
½ sachet(s)
Ground turmeric
75 g
Quick-cook brown rice
20 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
½ sachet(s)
Yellow curry spices
½ can
Chopped tomatoes
50 milliliters
Coconut milk
100 g
Spinach
½ piece
Lime
2.5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
200 milliliters
Water
½ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper.
- Heat half of the olive oil in a pot or saucepan over medium heat. Fry the onion for 2 minutes, then add the turmeric and fry for 1 minute.
- Add the rice and the water, then crumble in half of the stock cube (see pantry for amounts).
- Cover with the lid and cook for 12 - 15 minutes. Add some extra water if necessary, then set aside when finished.
- In the meantime, heat a clean wok or deep frying pan over medium-high heat.
- Toast the cashews for 1 minute, then add the dessicated coconut and toast until golden-brown.
- Remove from the pan and set aside.
- Allow the pan to cool slightly, then add the sunflower oil.
- Fry the garlic with the yellow curry spices and the chili pepper for 1 - 2 minutes over medium heat.
- Stir in the chopped tomatoes and fry for 4 more minutes.
- Add the coconut milk and crumble in the rest of the stock cube, then bring to a boil.
- In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat and fry the egg.
- Roughly chop the coriander.
- Cut the lime into wedges.
- Tear the spinach directly into the curry and mix well, allowing it to wilt and reduce.
- Simmer gently for 1 - 2 minutes and then stir in the juice of 1 lime wedge per person.
- Season to taste with salt and pepper.
Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good sources of iron include nuts, seeds, tofu and pulses.
- Serve the rice on plates.
- Top first with the spinach curry and then with the fried egg.
- Garnish with the coriander and the cashew-coconut topping.
- Serve with the rest of the lime wedges.
