Spinach Pesto

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Ingredients

4 servings

300 g
400 g
2
400 g Basmati Rice
Canned Tomatoes
Aubergines
Chickpeas 200 ml
15-20 g
1-2 TBL sp
1 tea sp
1
2 cloves Coconut milk
Ginger
Curry powder
Chilli
Onion yellow
Garlic

Make it a dinner party 🎉

Serve with naan bread and lemon or lime wedges and garnish with fresh coriander.

Prep

5 min

1. Dice onion and mince garlic
2. Mince or grate ginger
3. Cut aubergine into small cubes

Cook

20 min

Sauté onion and aubergine

high heat ~2 min, season with salt and pepper

Reduce heat and add garlic and ginger

medium heat, until aubergine is golden brown ~5 min

Cook rice

~12 min

Add curry powder and chilli

~1 min

Add tomatoes

bring to boil and simmer ~3 min, taste and add salt or pepper if needed

Add coconut milk and chickpeas

simmer ~10 min