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Ingredients (4 servings)
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600 g Hokkaido Kürbis
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300 g Karotten
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300 g Basmatireis
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200 g Griechischer Joghurt
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100 g Babyspinat
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Öl, Currypulver, Salz, Pfeffer
Preparation
- Cook the basmati rice in lightly salted water according to package instructions.
- Wash and deseed the pumpkin and cut into bite-sized cubes along with the peeled carrots.
- Heat some oil in a deep pan, fry the vegetables for 5 minutes, dust with curry powder and deglaze with a little water. Cover and simmer for 15 minutes until soft.
- Fold in the baby spinach until wilted, then remove the pot from the heat and stir in the yogurt for creaminess. Season with salt and pepper and serve with the rice.
