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Spring curry

35 Minuten
Back to overview

Spring curry

35 Minuten

Ingredients for 2 people

1 onion
1 garlic clove
300 g green vegetables such as broccoli, courgette and spring onion
1 Tbs freshly grated ginger with peel
2 handfuls fresh spinach
1 handful cashew nuts, chopped
2 Tbs yellow mustard seeds
½ tsp ground coriander
1 generous pinch chilli powder
3 Tbs rapeseed oil
400 ml coconut milk (1 can)
1 Tbs sugar (to taste)
Fine sea salt
1 Tbs green curry paste
300 ml (possibly more) water
½ bunch fresh coriander
60 g HANDL TYROL Tiroler Finest Ham Cubes
150 g basmati rice

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Level of difficulty:
Hobby cook
  1. Peel the onion and garlic and chop finely. Wash vegetables and cut into small dice, or divide the broccoli into small florets. Wash the ginger under hot water and grate with the peel. Wash the spinach and spin it dry.
  2. Set a saucepan with lightly salted water on the stove for the rice (see cook's tip, below). Add the rice to the water, bring to the boil and then reduce the heat. Cook the rice, covered, on a low heat until the water has been completely absorbed (approx. 15 minutes).
  3.  Chop the cashew nuts. Dry fry the mustard seeds, grind coarsely and then set aside.  Dry fry the cashew nuts in the same way and set aside. 
  4.  Mix together the mustard seeds, ground coriander and chilli powder. Heat the oil in a large saucepan and sweat the onion until translucent. Add the garlic, ginger and mixed spices and allow to sweat for around 1 to 2 minutes. Now add the vegetables and fry until lightly browned all over. Add water to the pan. Leave to simmer for approximately 15 to 20 minutes on a medium heat. Season with salt, pepper and sugar. 
  5. Mix the green curry paste with 1 Tbs coconut milk and add to the pan with the rest of the coconut milk, continue to simmer for another 10 to 15 minutes. If needed, add water. 2 minutes before the end of the cooking time, add the spinach and if necessary adjust the seasoning with salt and pepper. 
  6. Fry the Ham Cubes in a preheated pan with no added fat. Wash the coriander leaves, shake dry and chop finely. Garnish the curry with cashew nuts, ham cubes and fresh coriander, serve with basmati rice.

Chef’s tip: add two cups of water to every one cup of rice

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