for 4 person

Spice paste

½ tbsp	ground coriander seeds
½ tbsp	mustard seeds
2 tsp	turmeric
1 tsp	ground cumin
½ tsp	ground cardamom
½ tsp	pepper
½ tsp	cinnamon

4	shallots
50 g	ginger
3	garlic cloves
3	red chillies
2 stick	lemongrass

2 tbsp	ground cane sugar
2 tbsp	lime juice
½ tbsp	salt

Vegetables

200 g	leek
300 g	quinces
500 g	sweet potatoes

2 tbsp	olive oil
2 ½ dl	coconut milk
2 dl	vegetable bouillon

1 tin	chickpeas (approx. 420 g)
100 g	baby spinach
	salt to taste

Rice

250 g	basmati rice
4 dl	water

To complete

50 g	cashew nuts
½ bunch	coriander

How it's done

Spice paste

Toast the coriander seeds in a frying pan (without oil) along with all the other ingredients up to and including the cinnamon, leave to cool.

Roughly chop the shallots, ginger and garlic. Deseed and roughly chop the chillies. Roughly chop the core of the lemongrass stalk.

Mix the toasted spices with the shallots, ginger, garlic, chillies, lemongrass, sugar, lime juice and salt, puree into a smooth paste using a (hand) blender.

Vegetables

Halve the leek lengthwise, cut into approx. 1 cm pieces. Peel the quince and sweet potatoes, cut into approx. 1 cm cubes.

Heat the oil in a pan. Add the leek, quince and sweet potatoes, sauté for approx. 5 mins. Add 4 tbsp of the spice paste and cook briefly. Pour in the coconut milk and stock, bring to the boil, reduce the heat, cover the vegetables and simmer for approx. 20 mins. until just soft.

Rinse and drain the chickpeas, add to the vegetables along with the spinach, simmer for approx. 5 mins., season with salt.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

To complete

Coarsely chop the cashew nuts, toast in a frying pan without any oil. Serve the vegetable curry with the rice, tear the coriander and sprinkle on top along with the nuts.

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