Spinach-Coconut Curry with Fried Egg
over golden rice with a cashew-coconut topping
Technically, the cashew is not a nut as it doesn't grow inside a fruit. Rather, cashews grow on the outside of a fruit: the cashew apple.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
75 g
White long grain rice
20 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
5 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
50 milliliters
Coconut milk
1 piece
Egg
(Contains Egg)
100 g
Spinach
¼ piece
Red chili pepper
2.5 g
Fresh coriander
(May be present Celery)
½ sachet(s)
Yellow curry spices
1 teaspoon
Ground turmeric
½ piece
Lime
½ pack
Chopped tomatoes
Not included in your delivery
½ tablespoon
Sunflower oil
200 milliliters
Water
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Chop the onion. Heat half of the olive oil in a pot or saucepan over medium heat. Fry the onion for 2 minutes, then add the turmeric and fry for 1 minute. Add the rice and the water, then crumble in half of the stock cube (see pantry for amounts). Cover with the lid and cook for 12 - 15 minutes. Add some extra water if necessary, then set aside when finished.
In the meantime, crush or mince the garlic. Deseed the red chili pepper* and finely chop a quarter of it per person. Heat a clean wok or deep frying pan over medium-high heat. Toast the cashews for 1 minute, then add the dessicated coconut and toast until golden-brown. Remove from the pan and set aside.
*Take care, this ingredient is spicy! Use as preferred.
Allow the pan to cool slightly, then add the sunflower oil. Fry the garlic with the yellow curry spices and the chili pepper for 1 - 2 minutes over medium heat. Stir in the chopped tomatoes and fry for 4 more minutes. Add the coconut milk and crumble in the rest of the stock cube, then bring to a boil.
In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat and fry the egg. Roughly chop the coriander. Cut the lime into wedges. Tear the spinach directly into the curry and mix well, allowing it to wilt and reduce.
Simmer gently for 1 - 2 minutes and then stir in the juice of 1 lime wedge per person. Season to taste with salt and pepper.
Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good sources of iron include nuts, seeds, tofu and pulses.
Serve the rice on plates. Top first with the spinach curry and then with the fried egg. Garnish with the coriander and the cashew-coconut topping. Serve with the rest of the lime wedges.