Almond curry with spinach

Ingredients

Lime jasmine rice

• Jasmine rice (uncooked) – 500 g
• Water – 900 ml
• Lime juice – 60 ml (about 3 limes)
• Salt – 8 g

Curry base

• Vegetable oil – 120 ml
• Mustard seeds – 2.5 tsp (about 7 g)
• Jasmínka curry powder – 2.5 tbsp (about 30 g)
• Ground turmeric – 1.5 tsp (about 6 g)
• Cardamom – 6 pods
• Green chili peppers – 2 (about 20 g)

Aromatics

• Yellow onions – 250 g
• Fresh ginger – 100 g
• Garlic – 30 g

Vegetables

• Carrots – 400 g
• Celeriac (raw, peeled) – 1,600 g
• Parsley root – 400 g
• Peeled tomatoes (canned) – 600 g

Finishing

• Coconut milk – 800 ml
• Ground almonds – 100 g
• Fresh spinach – 200 g
• Lemon or ginger juice – 40 ml
• Salt – 18 g (to taste)

For garnish

• Fresh cilantro – 30 g

Method

Rice

1. Rinse the rice.
2. Cook in salted water for about 12–15 minutes.
3. After taking it off the heat, stir in the lime juice.
4. Cover and let it finish steaming.

Curry base

1. Heat the oil in a pot.
2. Add the mustard seeds – let them pop.
3. Add the curry powder, turmeric, cardamom and chili and sauté briefly.

Aromatics and tomato base

1. Add the onion and sauté until translucent.
2. Gradually add the ginger and garlic and sauté briefly.
3. Add the peeled tomatoes and reduce the sauce until it thickens and the flavor deepens.

Vegetables

1. Add the carrots, and after 5 minutes the celeriac and parsley root.
2. Sauté everything together for about 5 minutes.
3. Pour in the coconut milk and simmer for 20–30 minutes, until the vegetables are tender.

Finishing

1. Stir in the ground almonds.
2. Season with salt and, if needed, more spices.
3. Add the spinach and the lemon or ginger juice.
4. Turn off the heat right away, cover and let it rest.

Serving

Serve 200 g of almond curry with spinach and 150 g of lime jasmine rice per portion. Sprinkle with fresh cilantro.

Key ingredients

Cashews

Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Coconut milk

Plant fat for creaminess without dairy; medium-chain fats.

Ginger

Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.

Jasmine rice

Slightly sticky aromatic rice; naturally thickens soups.

Turmeric

Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Chilli / hot pepper

Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.

Almonds

Vitamin E, magnesium and healthy fats; blended, they thicken.

Spinach

Iron, folate and lutein; wilts quickly and is easy to digest.

Why it’s good for the body

• Ground almonds add creaminess, healthy fats and natural sweetness.
• Spinach brings iron and vitamins.
• Coconut milk rounds out the sauce without dairy.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• The curry is full of flavor even without thickening it with flour.
• Great for batch cooking – the flavor deepens the next day.