Spinach Pesto

[wpbb post:excerpt length=’90’ more=”]

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

Ingredients

4 servings

240 g
4
1
150 g
200 g Brown basmati rice
Carrots
Cauliflower
Peas
Cashews 250 ml
2 tea sp
1 TBL sp
1 tea sp
100 ml
1
1 clove
1 (Plant-based) yoghurt
Chilliflakes
Curry powder (garam masala)
Turmeric
Water
Red onion
Garlic
Lime
Fresh coriander

Variations

Roast cashews if you have the time and kitchen space.

Prep

10 min

1. Grate carrots coarsely
2. Cut onion in rings and mince garlic
3. Cut cauliflower into small florets

Cook

25 min

Cook rice

~10 min

Sauté onion in the meantime

medium/high heat ~2 min, season with salt and pepper

Add cauliflower and garlic

medium/high heat ~2 min

Add chiliflakes, curry powder, turmeric and water

medium/high heat ~3 min

Add carrots and then put on lid

medium heat and let it ‘steam’ with the lid on ~7 min

check once in a while so the vegetables don’t become too soft

Add peas, cashews and cooked rice

mix and keep on high heat so the rice at the bottom becomes a little crispy ~5 min

Serve with the yoghurt and coriander and squeeze some lime over the dish