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🍽️ Aromatic Vegetable Curry with Saffron Rice

524 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati whole grain rice
• salt
• 1 pinch ground saffron
• 600 g cauliflower florets
• 2 carrots
• 200 g chickpeas (drained weight; can)
• 100 g almond kernels
• 200 g fresh spinach leaves
• 1 onion
• 1 tsp coconut oil
• 1 tsp ground turmeric
• 0.5 tsp cumin
• 0.5 tsp ground ginger
• 150 ml vegetable broth
• 150 g yogurt (1.5% fat)
• pepper

Instructions

1. 1. Put the rice in a pot with salted water and cook it according to the package instructions.
2. 2. Wash the cauliflower thoroughly and let it drain well.
3. 3. Peel the carrots and cut them into large chunks.
4. 4. Rinse the chickpeas and let them drain as well.
5. 5. Chop the almonds coarsely.
6. 6. Wash the spinach, remove any tough stems, and spin it dry.
7. 7. Peel the onion and dice it finely.
8. 8. Heat the coconut oil in a large pan.
9. 9. Sauté the onion cubes until they are translucent.
10. 10. Add turmeric, cumin, and ginger and sauté them briefly.
11. 11. Deglaze the pan with vegetable broth.
12. 12. Add the cauliflower, chickpeas, almonds, and carrots to the pan.
13. 13. Season the mixture with salt.
14. 14. Simmer the curry with the lid on and stirring occasionally for about 15 minutes.
15. 15. Stir the yogurt and spinach into the curry.
16. 16. Do not let the curry boil anymore.
17. 17. Season the curry to taste with salt and pepper.
18. 18. Divide the cooked rice among four plates.
19. 19. Serve the curry over the rice.

Nutrition per serving

• kcal: 524
• Protein: 22 g · Fett/Fat: 19 g · Carbs: 66 g