Ingredients for 4 Servings
- 400 g spinach (fresh or frozen)
- 5 cm ginger
- 2 garlic cloves
- 1 dried chili
- 2 tbsp curry powder
- 200 ml poultry stock
- 3 tbsp oil
- 1 yellow bell pepper
- 1 mango
- 100 g broccoli
- 100 g green beans
- 1 chili
- 2 tsp salt
- 1 tbsp lemon juice
- 50 ml STROH 40
- black pepper
- 125 ml heavy cream
Preparation
- Finely chop ginger, garlic and chili.
- Wash and cut bell pepper into strips and dice the mango. Cut broccoli in halves. Cut green beans into 3 cm pieces.
- Heat the oil. Roast ginger, garlic and chili in it. Then add curry powder and fry everything.
- Add spinach and deglaze with STROH. Add poultry stock and simmer for 30 to 60 min.
- Add salt, lemon juice and vegetables and allow to simmer for a further 10 min.
- Pepper the curry and refine with heavy cream.
- Serve with rice.
