Oriental Curry with Vegan Minced Mixture

Bring water to a boil for the rice. Cook the rice according to the package instructions.

Peel and finely chop the garlic cloves. Peel and grate the ginger. Slice the chili.

Peel, rinse, and slice the carrots. Rinse the spinach in a sieve under cold water and let it drain.

Heat a frying pan with oil. Add the garlic, ginger, chili, and carrots to the pan. Sauté, stirring, for about 3-4 minutes.

Add the plant-based protein to the pan. Season with salt, curry powder, and white wine vinegar. Continue frying briefly.

Pour in the coconut milk. Rinse the can with water and add it to the pan. Season with soy sauce. Bring to a boil and simmer for about 5-8 minutes.

After simmering for 5-8 minutes, stir the spinach into the curry. Bring to a boil and simmer for a few more minutes.

Serve the vegetable curry with rice.