Pink curry

Pink curry

Name: Pink curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp coconut oil; 4 medium sized beets, peeled & cut into wedges; 400 ml can of tomato pieces; 400 ml can of coconut milk; 100 g of spinach; Juice from half a lime; 2,5 tbsp Ankerkraut Pink curry; Coconut flakes for garnish

Rated 66 out of 3.7 stars

prep time

10 Minutes

cooking time

40 Minutes

prep time

10 Minutes

cooking time

40 Minutes

Not a classic red curry, but pink! Coconut milk, beetroot, lime, etc., together with this colorful spice mixture, provide a particularly delicious splash of color!

Ingredients

portions

2 tbsp coconut oil
4 medium sized beetroot, peeled & cut into wedges
400 ml can of tomato pieces
400 ml can of coconut milk
100 g of spinach
Juice from half a lime
2,5 tbsp Ankerkraut Pink curry
Coconut flakes for garnish

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Preparation

Heat the coconut oil in a pan over medium heat and add the beetroot slices. 2 – 3 tbsp Ankerkraut Add pink curry spice and sauté for about 3 minutes.
Add the tomato pieces and coconut milk and bring everything to the boil at high temperature.
Then simmer with the lid closed on a medium heat for about 25 minutes until the beetroot is soft.
Add spinach and season with lime juice.
Serve with a side dish (rice or quinoa) and decorate with coconut flakes and lime slices.