Couscous with curry and spinach

Chop the onion, garlic and ginger and the carrot into slices

Heat a dash of olive oil in a wok or skillet and fry the onion, garlic and ginger. Then add the carrot and fry for about 5 minutes. Then add the curry and hot sauce and fry briefly.

Now add the coconut milk and 100 ml of water and bring to a boil. Optionally add salt and pepper to taste.

Spoon the spinach in parts through the coconut milk and let it shrink

Now also scoop the couscous and any shrimp and turn off the heat. Put a lid on the pan and let it stand for 7 minutes. For the vegan variant, crumble the feta over the couscous after 5 minutes.

Stir in the couscous and serve with wedges of lime and for the vegetarian version with the almonds. You can also sprinkle the couscous with fresh coriander.