Spinach Curry with Apple, Persimmon and Banana
89 / 100
- 1 shallot (diced)
- 200 grams baby Spinach
- 100 milliliters Vegetable broth
- 1 Banana
- 1 Persimmon
- 1 Apple
- 1 chili pepper (very finely chopped)
- 1 Tbsp Curry powder
- 1 generous pinch Turmeric
- cayenne pepper
- 1 splash lemons (juice)
- 1 Tbsp vegetable oil
- small Flatbread
Peel and slice the banana. Rinse the spinach and spin dry.
Rinse the persimmon and the apple. Peel, quarter and cut the apple into thin slices. Quarter the persimmon and cut into wedges.
Heat the oil in a skillet and saute the shallots until translucent. Add the banana, apple and persimmon, tossing to coat. Deglaze with vegetable broht and lsimmer briefly. Add the spinach leaves, season with curry, turmeric, salt, cayenne pepper and lemon. Sprinkle with chile and serve in bowls with pita bread.