Pestonudeln mit Spinat

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Zutaten

4 Portionen

350 g
1/2
550 g
200 g
25 g Rice (basmati)
White cabbage
Junge grüne Jackfruit aus der Dose
Green beans (frozen)
Peanuts 200 ml
300 ml
1 TL
1 TL
1 TL
2 EL
20 g
1
1
2 cloves Coconut milk
Gemüsebrühe
Sambal oelek
Kurkuma
Kreuzkümmel
Sojasauce
Ingwer
Limette
Zwiebel
Knoblauch

Variationen

Serve with fried onions and krupuk for the finishing touches

Vorbereitung

15 min

1. Zwiebel würfeln
2. Knoblauch und Ingwer fein hacken
3. Drain and cut any larger jackfruit pieces into smaller ones
4. Cut the halve cabbage in half, then into fine strips

Kochen

35 min

Gemüsebrühe zubereiten

Sauté onion, garlic, ginger, cumin and kurkuma

medium heat, use plenty of oil ~5 min

Add cabbage and jackfruit

~3 Min

Add sambal, bouillon, coconut milk and soy sauce

stir, add lid ~15 min

In der Zwischenzeit den Reis kochen

~10 Min

Add green beans

take lid off ~10 min

Limettensaft hinzufügen

~1 Min

Serve the curry over rice, with fried onions and peanuts on top and krupuk on the side.