Vegetable Curry with Rice

Rinse the rice in a sieve under cold water until the water runs clear.

• 150 g Rice

Put the rice in a pot with the water and 1 pinch of salt and bring to a boil over high heat.

• 300 ml Water
• Salt

Cover and cook the rice over low heat for about 15 minutes. Then take it off the heat and let it stand, covered.

Meanwhile, while step 3 runs

Meanwhile, peel the onion and dice it finely.

• 1 Onion

Heat the oil in a second pot over medium heat until it glistens.

• 1 tbsp Oil

Cook the diced onion in it for about 3 minutes until translucent, stirring now and then.

Meanwhile, while step 6 runs

Meanwhile, peel the garlic cloves and the ginger. Chop both finely.

• 2 Garlic cloves
• 1 Ginger

Add the garlic, ginger and curry paste and toast for about 1 minute, stirring, until it smells strongly fragrant.

• 2 tbsp Red curry paste

Pour in the coconut milk, stir until smooth and let it bubble for about 2 minutes.

• 400 ml Coconut milk

Meanwhile, while step 9 runs

Meanwhile, peel the carrots and cut them into thin slices.

• 2 Carrots

Add the carrot slices and simmer over low heat for about 4 minutes.

Meanwhile, while step 11 runs

Meanwhile, cut the broccoli into small florets and wash them.

• 200 g Broccoli

Add the broccoli and simmer for about 6 more minutes until the vegetables are tender-crisp.

Meanwhile, while step 13 runs

Meanwhile, wash the spinach and drain it well.

• 100 g Spinach

Stir in the spinach until it wilts.

Season the curry to taste with salt.

• Salt

Fluff the rice with a fork, divide it between deep plates and spoon the curry over it.