|1 tbsp||curry paste|
|1 tbsp||curry powder|
|200 ml||vegetable broth|
|300 ml||coconut milk|
|4 tbsp||orange juice|
|3 tbsp||creamy peanut butter|
|2 tbsp||soy sauce|
|200 g||canned white beans|
|200 g||baby spinach|
|2 tbsp||coconut oil (for frying)|
|25 g||peanuts (for serving)|
|cilantro (for garnish)|
|full-fat Greek yogurt (for serving)|
|rice (cooked, for serving)|
Peel and finely chop onions, garlic and ginger. Divide tomatoes into eights and cut dried apricots into strips. Clean, peel, and cube rutabaga.
In a large pot, heat coconut oil over medium heat and add onions, garlic and ginger and fry until translucent, approx. 5 min. Add tomatoes, curry paste, curry powder, and apricots and sauté briefly. Then add rutabaga cubes to the pot, season with salt and pepper and cook further 2 – 3 min. while stirring frequently.
Deglaze with vegetable broth and coconut milk, cover with a lid and let simmer for approx. 15 – 30 min. over medium heat. Remove the lid, add orange juice, peanut butter, soy sauce and lime juice to the curry and stir well. Bring to a boil, reduce heat, add beans, and spinach and cook for another 5 min.
Finally, season with salt and serve with peanuts, Greek yogurt, and rice, if desired. Garnish with fresh cilantro. Enjoy!