Type of dish: Main course
Cooking time: 45 min
Main ingredient: Vegetales
|0,5 teasp||Ground coriander|
|12||Cloves of garlic|
|5 cm||Fresh ginger|
|1 teasp||Cumin seed|
|1 teasp||Coriander seed|
|2 tblsp||Tomato paste|
|Sour cream/yoghurt if it's your early days.|
1. Finely chop onion, garlic and ginger. Add coriander and mint to the mix.
2. Roast cumin, coriander, cinnamon, chili, pepper, bay leaves and turmeric in a dry frying pan on medium heat. Constantly shake the pan, so that it doesn't burn. Pour into container and find a rock to ground the spice mix.
3. Boil rice.
4. Pour oil into a large saucepan. Fry onion mix for 3 minutes. Add the spice mix and fry for another minute. Add tomato paste and boil for another 3 minutes. Add chickpeas and chopped potatoes and then spinach. Boil until the spinach softens and add some water so you get a thick sauce. Add salt.
5. Serve with rice and sour cream/creme fraiche.