Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

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

Ingredients

4 servings

350 g
400 g
3 sticks
1
2 Basmati rice
Canned kidney beans
Celery
Mango
Red bell pepper 400 ml
1
70 g
1/2 TBL sp
1/2 TBL sp
1/2 TBL sp
1 tea sp
1 tea sp
1
2 cloves Coconut milk
Lime
Tomato paste
Thyme
Cumin
Paprika powder
Chilli
Cinnamon
Onion
Garlic

Make it a dinner party 🎉

Garnish with fresh coriander.

Prep

10 min

1. Dice onion and mince garlic
2. Either peel the outer layer of the celery and slice finely, or cook in boiling water for a few minutes. Otherwise the celery will be too hard.
3. Cut bell peppers into small cubes
4. Cut mango into cubes

Cook

30 min

Sauté onion and celery

medium/high heat ~5 min

Add bell pepper, garlic and spices (thyme, cumin, paprika powder, chilli, cinnamon)

~3 min, season with salt and pepper

Add tomato paste

~1 min

Add lime juice, kidney beans and coconut milk

mix well and simmer ~15 min, taste and add more salt and pepper if needed

Cook rice

~12 min

Add mango

simmer a few minutes until warm

This recipe is adopted from ‘VEGAN – The Cookbook’ by Jean-Christian Jury