In a pan, sauté the chopped onion with the oil. Shortly afterwards add the chopped garlic and curry powder. Let it cook for about 2 minutes.
Add the courgette and chopped broccoli to the pot.
In a blender (or with a hand blender) grind the spinach with the coconut milk. Add this mixture to the remaining vegetables. Season with salt, pepper and chilli
flakes. Let it cook for about 5 minutes.
Meanwhile prepare the rice. Wash the jasmine rice very well in a strainer. Then add the rice and water to a pan. Season with salt and let it cook over low heat for about 10 minutes.
Add the peas to the curry and cook for another 5 minutes.
Suggestion: serve the curry with toasted cashews.
