Spinach Pesto

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Ingredients

4 servings

350 g
1/2
550 g
200 g
25 g Rice (basmati)
White cabbage
Canned young jackfruit
Green beans (frozen)
Peanuts 200 ml
300 ml
1 tea sp
1 tea sp
1 tea sp
2 TBL sp
20 g
1
1
2 cloves Coconut milk
Bouillon (vegetable)
Sambal oelek
Turmeric
Cumin
Soy sauce
Ginger
Lime
Onion
Garlic

Variations

Serve with fried onions and krupuk for the finishing touches

Prep

15 min

1. Dice onion
2. Mince garlic and ginger
3. Drain and cut any larger jackfruit pieces into smaller ones
4. Cut the halve cabbage in half, then into fine strips

Cook

35 min

Make bouillon

Sauté onion, garlic, ginger, cumin and kurkuma

medium heat, use plenty of oil ~5 min

Add cabbage and jackfruit

~3 min

Add sambal, bouillon, coconut milk and soy sauce

stir, add lid ~15 min

In the meantime, cook rice

~10 min

Add green beans

take lid off ~10 min

Add lime juice

~1 min

Serve the curry over rice, with fried onions and peanuts on top and krupuk on the side.