Spinach And Green Pea Coconut Curry With Basmati Rice Recipe

About this recipe

Spinach and Green Pea Coconut Curry with Basmati Rice is a delightful Indian lunch recipe combining fresh vegetables, aromatic spices, and rich coconut milk. This dish is not only flavorful but also nutritious, offering a protein-packed meal that’s perfect for a midday pick-me-up. The spinach brings a vibrant green color and is loaded with vitamins, while the peas add a subtle sweetness that balances the heat from the spices. The creamy coconut milk ties everything together, creating a luscious sauce that’s perfect when spooned over fluffy basmati rice. Cooking this curry is an enjoyable experience; the fragrant spices fill the kitchen with warmth and anticipation. Serve this comforting curry for a wholesome lunch that’s both satisfying and easy to prepare, making it a great option for busy weekdays or a relaxed weekend meal.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 100 G Fresh Green Peas 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• 500G Tropical Sun Basmati Rice 500g
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Indian Spice Company Cinnamon
• 100G Fresh Green Chillies - 100G
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Wash and chop the spinach leaves into smaller pieces and set them aside.
2. 2. Blanch the green peas in boiling water for 3-4 minutes and drain them thoroughly.
3. 3. Heat olive oil in a pan on medium flame, and add the curry blend trio and cinnamon. Stir for 30 seconds.
4. 4. Add finely chopped green chillies to the spice mix and sauté for another minute.
5. 5. Pour the coconut milk into the pan and stir well to mix the spices evenly.
6. 6. Add the blanched peas and chopped spinach to the coconut milk mixture, stirring to coat them in the sauce.
7. 7. Simmer the curry on low heat for 8-10 minutes until the spinach wilts and the flavors meld.
8. 8. Rinse the basmati rice under cold water until the water runs clear, then cook it in 300ml of boiling water until tender.
9. 9. Drain the rice and fluff using a fork, then set it aside to cool slightly.
10. 10. Stir in the lemon juice and salt into the curry, adjusting seasoning to taste.
11. 11. Serve the coconut curry over a bed of warm basmati rice, garnished with a sprinkle of cinnamon if desired.