Makes 4 portions.
200 g rice
500 ml vegetable broth (or lightly salted water)
3 tbsp. coconut oil
Each 1 tsp. graham masala, ginger powder, cumin, cilantro, curcuma
1 small piece celeriac
250 ml vegetable broth
400 ml coconut milk
200 g spinach
1 can chickpeas
At first prepare the rice and then head over to the curry. Cook the rice in the vegetable broth with closed lid like the package label says. Mostly it takes aprox. 40 minutes.
For the curry cut leek into fine rings and roast them in a pan with some coconut oil. Reduce the heat and add the spices. Be careful, don't let the spices burn. Cut celeriac into small cubes and add it to the pan. Deglaze with vegetable broth. Cut off the broccoli florets and cut them in quaters. Also cut the stem into 1 cm small cubes and use it as well. Cut zucchini into slices and halve them. Add broccoli and zucchini to the pan. Pour coconut milk on it and let it cook for 10 minutes. Then add spinach and chickpeas.
Serve curry with rice. If you like top with cashews.