Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

300 g
550 g
1
2
60 g Rice (basmati)
Canned jackfruit
Canned peach
Sweet pointed pepper
Peanuts 70 g
20 g
2 TBL sp
1 TBL sp
1 TBL sp
1 tea sp
2
2 cloves
500 ml Tomato paste
Ginger
Ketjap Manis
Curry Powder
Paprika powder
Sambal oelek
Red onions
Garlic
Water

Prep

10 min

1. Mince garlic and ginger
2. Cut onion into halve rings
3. Cut jackfruit into 2 cm blocks
4. Cut sweet pointed pepper into strips
5. Cut peaches into cubes

Cook

40 min

Sauté garlic, ginger, onion, ketjap, tomato paste and all other spices

medium/high heat, stir regularly ~5 min

Cook rice

~10 min

Add water and drained jackfruit

medium/high heat, stir regularly ~30 min

Add sweet peppers and drained peach

medium/high heat ~5 min

Serve with peanuts