Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

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

Ingredients

4 servings

300 g
4
4
400 g Rice (basmati)
Parsnips
Carrots
Brown beans (canned) 400 ml
200 ml
2 TBL sp
20 g
15 g
1
2 cloves
1 Coconut milk
(Plant-based) yoghurt
Curry paste (garam masala)
Ginger
Fresh coriander
Lemon (juice)
Garlic
Onion

Prep

15 min

1. Dice onion
2. Mince garlic and ginger
3. Cut parsnips and carrots into short wedges no thicker than 1 cm
4. Cut fresh coriander

Cook

15 min

Sauté parsnips and carrots

use plenty of oil, turn to brown all sides, medium/high heat ~5 min

Cook rice

~10 min

Add onion, ginger and garlic

lower heat to medium ~3 min

Add curry paste

stir, season with salt to taste ~2 min

Add beans and coconut milk

drain beans before adding, stir and bring to a boil ~5 min

Add coriander and lemon juice to taste

mix, check if carrots and parnsip are done, simmer for longer if needed ~1 min

Serve the vegetables with rice and yoghurt on the side