Spinach Rolls Stuffed with Ground Meat

Rinse the spinach and shake dry.

Peel the shallot and chop finely.

Rinse the tomatoes, cut into quarters and remove seeds. Cut 1 quarter of tomato lengthwise into thin strips, and dice the rest.

Heat oil in a pan and fry the ground meatin it until crumbly. Add the shallot and fry. Stir in the diced tomatoes and 50 grams (approximately ¼ cup) coconut cream, and season with salt and pepper.

Spread the ground meat mixture on the spinach leaves, roll up and place with the seam side down in a greased baking dish. Pour the remaining coconut cream over the rolls and bake in preheated oven bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 40 minutes. Keep basting the rolls with the coconut cream sauce.