Coconut Vegetable Curry with Rice
A delicious curry in which you can perfectly use your leftover vegetables.
- cook time 30 min
- total time 30 min
Ingredients
Serves 4- 400 g basmati rice
- 2 cm ginger
- 1 clove garlic
- 1 zucchini
- 6 mushrooms
- 1 carrot
- ¼ romanesco
- 50 g leek
- 1 onion
- 2 tbsps oil
- 3 tsps curry powder
- 4 tbsps soy sauce
- 100 ml water
- 200 ml coconut milk
- 1 bunch coriander
Instructions
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400 g basmati rice
Cook the rice according to the instructions on the packet.
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2 cm ginger
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1 clove garlic
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1 zucchini
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6 mushrooms
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1 carrot
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¼ romanesco
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50 g leek
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1 onion
In the meantime, peel and chop the ginger and garlic and chop the vegetables.
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2 tbsps oil
Put the onion, garlic and leek in a pan and fry with oil for 5 minutes. Add the rest of the vegetables and fry for another 3 minutes.
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3 tsps curry powder
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4 tbsps soy sauce
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100 ml water
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200 ml coconut milk
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1 bunch coriander
Season with curry powder and deglaze with soy sauce. Add water and coconut milk and simmer for 10 minutes. Meanwhile, chop the coriander.
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Serve the rice and curry with chopped coriander.
Tips
The vegetables we mentioned can also be replaced by other vegetables, depending on what you have in the fridge.
The best way to peel the ginger is with a teaspoon.
A rice cooker is a better and more relaxed way to prepare rice.
Happy cooking and Mahlzeit!
Comments
★★★★★Ralf am 30.08.21 um 10:18
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