Spinach curry with volcanic rice

Spinach curry with volcanic rice

You don't know how tasty this dish is.spinach curry with volcanic rice And how healthy it is and super easy and quick to prepare! In addition, it has been a discovery this Java Rice that owes its strength and flavor to the rich volcanic soil where it is grown, Tasikmalaja in West Java, the most active volcanic region in the world. A rice rich in minerals and antioxidants from my favorite bulk store Pepita y Grano.

INGREDIENTS: ( for 2 pax)

• Bag of spinach (already washed and chopped), if fresh, even better.
• 200 ml of coconut milk.
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon nutmeg
• Pinch of cinnamon
• Pinch of sweet paprika
• Pepper and salt
• 100 gr of volcanic rice (or basmati)

STEP BY STEP RECIPE:

1. First we are going to cook the volcanic rice. Although this dish also goes very well with basmati rice, brown rice, quinoa or even couscous. We boil abundant water with a little salt and let the rice cook for about 25 minutes (it is a grain a little harder than normal). You can also leave it done in the morning or the day before and so the following is done in 5 minutes!
2. In a frying pan heat the coconut milk over medium heat, add all the spices and stir so that they are well integrated. Cook for about 3 minutes.
3. Add the spinach and stir to mix with the sauce and cook for about 3/5 minutes, depending on the texture of the spinach you like.
4. In a plate we serve the spinach with the rice, and I love to add some crushed nuts, such as cashew nuts or toasted almond slices! I also like to give it an aromatic touch and put a little bit of chopped fresh mint.

I hope you like it! With all my love,

Mireia Alum