Spinach Pesto

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Ingredients

4 servings

350 g

2
150 g
2

Rice

Aubergines
Cashews
Bananas

if you don’t like the sweetness you can use ripe plantains

400 ml
2 TBL sp
ca. 30 g
1/2

2 tea sp

1
2 cloves Coconut milk
Curry powder
Ginger
Lime

Cinnamon

Onion
Garlic

Make it a dinner party 🎉

Serve with naan bread and garnish with fresh coriander

Prep

10 min

1. Dice onion and mince garlic
2. Dice or mince ginger
3. Cut aubergines into cubes
4. Cut bananas into thick slices

Cook

25 min

Sauté bananas with 1 tea sp cinnamon

on medium heat in plenty of oil, until outside is a bit crispy. Watch out, they burn quickly. Put aside. ~4 min

Heat up new oil in the same pan and sauté onions, ginger, garlic and aubergine

medium heat. Scrape sticky bits of banana from bottom of pan into the mix. Wait until aubergine is golden brown ~6 min

Add curry and cinnamon

stir and mix ~1 min

Add coconut milk and lime juice

bring to boil and simmer ~10 min

Cook rice

~12 minutes

Add cashews and bananas

~5 min