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Batatas y espinacas al curry
Batatas y espinacas al curry

Receta vegana, sin gluten y muy fácil de hacer:


450 g de coliflor, cortada en floretes de 3 cm, sin tallos
20 g de aceite de oliva
120 - 150 g de cebolla picada
2 - 3 dientes de ajo
1 chile rojo, fresco, sin nidos de semillas, cortado
2 cucharaditas de semillas de comino
3 cucharaditas de curry molido
600 g de batatas, cortadas en cubos de 3 cm
500 g de agua
60 g de pasta de tomate
1 cucharadita de concentrado de caldo de verduras
200 g de hojas de espinaca, frescas
½ cucharadita de sal
1 pizca de pimienta negra molida

Método de preparación:

Coloca la coliflor en un robot de cocina, tritura hasta obtener una consistencia parecida a granos de arroz.
Cocínala al vapor hasta que esté en su punto.
Vierte el aceite de oliva en un sartén, agrega la cebolla, el ajo, el chile, las semillas de comino y el curry.
Luego cocina a fuego lento hasta que la cebolla esté transparente.
Agrega las batatas, el agua, el concentrado de tomate y el concentrado de caldo de verduras.
Cocina a fuego lento durante unos 15 minutos.
Agrega las espinacas, la sal y la pimienta a la preparación y cocina durante 2 min.
Sirve la batata y el curry de espinacas con arroz de coliflor, ya por encima o al lado.

Prueba este plato con nuestras pólvoras de verduras para darle todavía más sabor.

Acuérdate, una pisca de pólvora es suficiente.
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Our vegetable crackers are made from linen and vegetables, to which we add condiments with species. 

The content of our crackers is unique as there are no cereals, and there is no frying or any other added fat. 

Thanks to our low-temperature dehydration process, these products are perfect for vegan, vegetarian and raw food diets. 

Our delicious crackers are a concentrate of healthy elements and ideal for any snacking moment during the day.
Dehydrating consists of taking out the water from food under certain controlled parameters such as temperature, speed and air circulation and humidity. Dehydrating at low temperature allows conserving most of the vitamins, minerals, nutrients and enzymes and to concentrate the flavours and tastes.

In addition, with dehydration, the alkalinity of the ingredients is preserved. With dehydration, the size and weight of the food decrease significantly. It is very resistant and easy to transport, with a minimum microbian risk. 

By taking out the humidity, the product can last for months, in perfect shape to be consumed either dehydrated or rehydrated.

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