©Alena Weiss/Universität Bremen
Mensa at home: Try this recipe
We cook a popular lunch from the university canteen
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:
- 4 apricots
- 1 courgette
- 1 paprika
- 125 grams baby spinach
- 240 grams chick peas
- 2 tsp curry paste
- 2 tsp turmeric, ground
- 3 tablespoons of olive oil
- 2 tablespoons flour
- 400 ml coconut milk
- 100 ml passion fruit nectar
- 2 teaspoons agave syrup
- 1 pinch of salt
- ½ Organic lemon
We recommend to enjoy the curry with rice. Preparation time: 35 minutes
©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.
©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.
©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.
©Alena Weiss/Universität Bremen
Enjoy!
