Pestonudeln mit Spinat

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Zutaten

4 Portionen

300 g
4
4
400 g Rice (basmati)
Pastinaken
Karotten
Brown beans (canned) 400 ml
200 ml
2 EL
20 g
15 g
1
2 Zehen
1 Coconut milk
(Pflanzlicher) Joghurt
Curry paste (garam masala)
Ingwer
Frischer Koriander
Zitrone (saft)
Knoblauch
Zwiebel

Vorbereitung

15 min

1. Zwiebel würfeln
2. Knoblauch und Ingwer fein hacken
3. Cut parsnips and carrots into short wedges no thicker than 1 cm
4. Koriander klein schneiden

Kochen

15 min

Sauté parsnips and carrots

use plenty of oil, turn to brown all sides, medium/high heat ~5 min

Reis kochen

~10 Min

Add onion, ginger and garlic

lower heat to medium ~3 min

Add curry paste

stir, season with salt to taste ~2 min

Add beans and coconut milk

drain beans before adding, stir and bring to a boil ~5 min

Add coriander and lemon juice to taste

mix, check if carrots and parnsip are done, simmer for longer if needed ~1 min

Serve the vegetables with rice and yoghurt on the side