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Mensa at home: Try this recipe

We cook a popular lunch from the university canteen

Campus Life

For more than ten weeks the buildings on campus have been closed. This also affects the canteen and cafeterias of the Studierendenwerk Bremen: Where otherwise around 6.100 students, staff and guests have lunch every day, the pans and pots are currently cold. If you are looking for a warm meal à la Uni-Mensa, we recommend the following recipe for an apricot-spinach-curry from the Studierendenwerk Bremen. Student Alena Weiß tried the Indian summer dish:

The recipe for apricot spinach curry

Ingredients for four people:

We recommend to enjoy the curry with rice. Preparation time: 35 minutes

The ingredients are prepared for cooking
©Alena Weiss/Universität Bremen

How to cook it: Wash the apricots, stone them and cut them into slices. Wash and clean the zucchini and bell peppers. Cut the zucchini into strips about three centimetres long and dice the bell peppers. Wash and clean baby spinach and spin dry. Drain chick peas in a sieve, rinse cold and drain.

The spinach is added to the pan
©Alena Weiss/Universität Bremen

Lightly fry curry paste and turmeric in olive oil, then dust with flour. Pour in coconut milk, passion fruit nectar and agave syrup while stirring, simmer everything open for about five minutes and season with a little salt.

Now let everything simmer
©Alena Weiss/Universität Bremen

Add the zucchini, peppers and chickpeas, cover and cook for about five minutes. Finally, fold in the apricots and baby spinach, continue cooking over a low heat for about five minutes. Finely grate the lemon zest, squeeze the juice, season to taste with curry and serve.

The final product
©Alena Weiss/Universität Bremen


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