Green Spinach Curry Rice Bowl

조리 순서

1. 
   1

   Thaw 2 kg of frozen spinach and squeeze out as much excess water as possible.

2. 
   2

   Add the vegan blocks and onions to a pan and sauté until golden brown.

3. 
   3

   Place the plant-based whipping cream, soy milk, tomato sauce, curry paste, potatoes, and sautéed onions in a blender. Blend until smooth.

4. 
   4

   Add the spinach to the blended sauce and simmer over low heat. Gradually add soy milk to adjust the consistency.

5. 
   5

   Season the eggplant and mushrooms with salt and pepper, then sauté until lightly browned. Serve with the warmed spinach curry.