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When you have a thousand ingredients in a recipe, it’s a bit of a struggle to find a good name for it. Sorry for that. And the problem is that the name of the recipe doesn’t even sound nearly as good as it actually tastes. Double-sorry for that. The cool thing about the name is that is has a double-meaning. The curry is orange and has some orange in it. Ha.

So when I began to cut the vegetables for the curry, I soon realised that they all look a bit boring and will also taste boring. Onions: boring. Tomatoes: boring. Carrots: boring. Sweet potatoes: potential to not being boring. Ok, I need spices. Coriander seeds, turmeric and cumin. Spinach? Chickpeas? Doesn’t sound all that bad.

Serves 4

for the curry

  • 2 onions
  • 2 tomatoes
  • 2 carrots
  • 1 sweet potato
  • 1 yellow pepper
  • olive oil
  • 1 tbsp coriander seeds, slightly crushed
  • 1 tbsp turmeric
  • 1 tbsp ground cumin
  • 2 tbsp tomato purée
  • 200 ml coconut milk (7 oz)
  • 200 g chickpeas (7 oz), cooked
  • 200 g spinach
  • 1 piece of ginger, nut size, peeled
  • 1 squeeze of orange juice
  • salt

for the rice

  • 300 g basmati rice (Reyhani*) (1 1/2 cup)
  • 1 piece of ginger, nut size, peeled and sliced
  • 1 stick of cinnamon, 20 cm
  • salt

Rinse the rice in a sieve until the water is clear. Soak it in a bowl with cold water. Dice onions and tomatoes. Slice carrots and sweet potatoes and coarsely dice the pepper.

In a pan, heat some olive oil and add the spices and the tomato purée. Fry for about 5 minutes. Add the onions and sauté for 5 minutes, until they get translucent. (I never understood that term, as they obviously don’t get translucent, but I wouldn’t know how to describe it differently). Add the tomatoes and sauté for 5 more minutes.

Add the carrots, sweet potato, pepper and coconut milk. Let simmer on low heat for about 50 minutes to an hour.

Meanwhile prepare the rice. Place a pot with water on the fire and bring to a boil. Put the rice and 2 tbsp. of salt in it and cook for 6 minutes on medium-high heat. Drain and put some olive oil in the pan, so that the bottom of the pan is covered with oil. Add the rice and stick the cinnamon stick and the sliced ginger into the rice. Cover and cook on low heat for about 30 minutes.

When the vegetables are almost cooked, add the spinach and the chickpeas to the curry.

When the curry is ready, grate the ginger and add it. I’m sure you don’t have such a cute grater as I have, but that doesn’t matter. There’s no difference in taste, but in cuteness, of course.

You can either serve the rice with the cinnamon and the ginger or remove it before serving it. You may be lucky and get a nice little rice crust. Squeeze some fresh orange juice on the curry and serve with the rice.