Seasonal recipe February - Spinach Indian style

In our series, which revolves around cooking and baking, guest author Tanja from mein Ideenreich presents a new SoSUE seasonal recipe every month. Look forward to treats from her private cookbook and get inspired. Enjoy your meal!

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I always try to include seasonal and regional dishes in our meal plan. During the cold season, it is actually not so easy because the selection is somewhat smaller. Spinach already has its season early due to the mild winter. That is why we already have it in various versions, e.g. Indian style. Before I get to the recipe, I would like to briefly tell you how valuable spinach really is. 

The green leaves consist of 91 percent water, which is why it is also excellent for a spring diet. In 100 grams there are only 3.6 grams of carbohydrates. It is rich in fiber and vitamins, e.g. provitamin A, vitamin C, and K1 (just two spinach leaves already cover the daily requirement). It also contains iron, calcium, and folic acid. The latter is especially important for pregnant women, or rather for the development of the baby. It is also said to reduce stress and works against the aging process with the help of its antioxidants. Although spinach is healthy, people with kidney stones should not consume it, as its calcium and oxalate content can increase the risk of kidney stones. But those who have no problems with this should definitely not do without this healthy vegetable.

My spinach recipe tastes a bit like India. It is not typically Indian. When you are abroad, sometimes the cuisine in hotels is adapted to the taste of the holidaymakers. This is the case, for example, in Asia and India. I basically did the same. Because not everyone likes spicy and unfamiliar spices. Personally, I don't like it at all when I can't taste a meal anymore because of the spiciness. Often, eating becomes more of a torment than a pleasure. My son is generally open to exotic dishes. We have always taught him that everything should be tried once. And if he doesn't like it, he can always leave it. We often eat this recipe at home. And even my boy really likes it.

 

 

 

Ingredients:
100 g fresh baby spinach leaves
1 can chickpeas
200 g basmati rice 
2 tsp cardamom
2 tsp curry powder
1 tsp cumin
1 tsp ground ginger
1 bunch fresh coriander
40 g vegetable paste homemade or from Lacroix
(alternatively granulated vegetable broth to taste)
a little salt

 

 

Here's how
1. Cook the rice according to package instructions
2. Wash the spinach and put it quite wet into a large pan or pot
3. Bring the vegetable paste to a boil in the liquid with the spinach
4. Add the chickpeas
5. Add all spices except salt and let simmer 
6. Finely chop the coriander and then mix it into the cooked rice
7. Season this with salt

Then the rice can be served on the plate with the spinach.
Enjoy your meal!

As always, I look forward to feedback on the recipe.
Best regards,
your Tanja