Spinach Pesto

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Ingredients

4 servings

300 g
1/2
300 g
100 g Rice (basmati)
Pumpkin
Kale
Peanuts 400 ml
300 ml
2 TBL sp
1 TBL sp
20 g
1
15 g
1
2 cloves Coconut milk
Bouillon (vegetable)
Red curry paste
Peanut butter
Ginger
Lime
Fresh coriander
Onion
Garlic

Tip

At the end, the kale remains a little crunchy. But don’t cook it for too long or the pumpkin will get mushy.

Prep

10 min

1. Dice onion
2. Mince garlic and ginger
3. Peel and cut pumpkin into 2 cm cubes
4. Cut fresh coriander
5. Remove stems & chop kale finely

Cook

15 min

Make bouillon

Sauté onion, garlic and ginger

medium/high heat ~3 min

Cook rice

~10 min

Add coconut milk, bouillon, red curry paste, pumpkin, kale and peanut butter

bring to a gentle simmer and cook without the lid until the squash is soft throughout ~10 min

Add lime juice to taste

Serve the curry with rice, sprinkle coriander and peanuts on top.