🧑‍🍳 Easy ⏲️ 15 min

Green Curry Bowl with Spinach and Curry Slices

by HappyVore

Ingredients

Ingredients for 4 servings
250 grams of basmati rice
For the green curry:
2 white onions
20 grams of curry spices
50 grams of green cuddy paste
1 L of coconut milk
2 cloves of garlic
250 grams of cooked chickpeas
125 grams of fresh spinach leaves
Salt & Pepper
HappyVore Curry Slices
For red onion pickles
1 red onion
400 grams of white vinegar
50 grams of white sugar
15 grams of spices (such as cilantro seeds, mustard seeds, bay leaves, thyme, etc.)
Fresh cilantro
Crispy chili oil (optional)

Prepare the pickled onions: Peel and slice the onion into thin rings, then place them in a glass jar. In a small saucepan, bring the white vinegar, sugar, and herbs to a boil. Pour the boiling mixture over the onions and let cool completely.
Cook the rice: Cook the rice in a pot of salted water according to the cooking time indicated on the package. Drain and keep warm.
Start the curry sauce: Peel and thinly slice the second onion. Sauté it in a skillet with a drizzle of oil until tender. Add the spices and green curry paste, then stir for 1 minute over low heat to release the aromas. Pour in the coconut milk and grated garlic, then let it simmer over low heat until the sauce becomes creamy.
Assemble the curry: Add the drained chickpeas and fresh spinach to the sauce. Gently stir for 2 minutes to heat everything through and allow the spinach to wilt slightly.
To assemble the bowls: Divide the rice among the bowls and add the piping-hot curry. Top with a few drained onion pickles and fresh cilantro leaves. Drizzle with a little crispy chili oil to taste for some heat.