Spinach Pesto

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Ingredients

4 servings

350 g

300 g
150 g
2
1
200 g
40g

Rice (basmati)

Pineapple (canned/fairtrade)
Cashews unsalted
Carrots
Bell pepper
Sugar snaps (frozen)
Sunflower seeds

400 ml
ca. 30 g

1 TBL sp
1 tea sp
2 tea sp

1
2 cloves

Coconut milk
Ginger Curry powder
Chilli
Turmeric Onion
Garlic

In winter, fresh sugar snaps and green beans are often transported by air. So from September until April, it’s better to buy them frozen.

Make it a dinner party 🎉

Serve with naan bread and garnish with fresh coriander.

Prep

15 min

1. Dice onion and mince garlic
2. Mince ginger
3. Cut pineapple into cubes
4. Cut carrots into long slices
5. Cut bell pepper into cubes

Cook

20 min

Sauté onion and carrots

medium/high heat ~3 min

Add bell pepper, sugar snaps, garlic and ginger

~4 min

Cook rice with sunflower seeds

add sunflower seeds at the beginning ~12 min

Add curry and chilli

~1 min

Add coconut milk

bring to boil and simmer ~5 min

Add pineapple and cashews

simmer ~7 min