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Spicy Parsnip and Spinach Curry

Discover the spicy flavors of konjac with our parsnip and spinach curry.
Serves
2
35
Minutes

Normal

Ingredients

  • 140g konjac rice
  • 250g parsnips
  • 250g spinach leaves
  • 200g canned black beans
  • 2 tbsp yellow curry paste
  • Oil
  • 100ml vegetable broth
  • Pepper, salt, turmeric

Instructions

1.
Cut parsnips into bite-sized pieces, sauté with some oil in a pan and set aside.
2.
Let the spinach leaves simmer with 100ml vegetable broth over medium heat and season with curry paste and spices to taste.
3.
Rinse the black beans under running water and add to the pan with the sautéed parsnip pieces, mixing well.
4.
Finally, cook the Konjac rice in lightly salted water until done and serve with the curry.

Average values per portion

Energy (kJ)
1396
Energy (kcal)
334
Fat
12g
Carbs
34g
Fiber
23g
Protein
11g
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