Spinach Pesto

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Ingredients

4 servings

300 g
1100 g
1
100 g Rice (brown)
Canned young jackfruit
Broccoli
Cashews 400 ml
100 ml
4 TBL sp
20 g
4 tea sp
4 tea sp
2 tea sp
1 tea sp
1
2 cloves
15 g Coconut milk
Water
Ketjap manis
Ginger
Turmeric
Cumin
Cinnamon
Chilli powder
Red onion
Garlic
Fresh coriander

Tip

If you don’t have a food processor soak the cashews in advance to make them easier to blend.

Prep

10 min

1. Dice onion and mince garlic
2. Mince ginger
3. Drain jackfruit and cut in small pieces
4. Cut broccoli into small florets

Cook

60 min

Make a curry paste: blend cashews, ginger, turmeric, cumin, cinnamon, chilli powder and garlic

with a hand blender (or food processor), if it’s too crumbly add a little oil so it forms a curry paste

Add curry paste, onion and jackfruit

high heat ~3 min

Add coconut milk, water and ketjap manis

low heat, let it simmer with the lid on, stir every now and then ~40 min

Cook rice

start after the 40 min are over ~10 min

Add broccoli

make sure broccoli is immersed in the sauce, turn heat a little up, and add the lid, taste and add salt and pepper ~15 min

Serve the rice with the stew and add coriander