Yellow vegetable curry with fragrant rice
40 minutes
Total Time
20 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| 500 ml | Vegetable broth |
| 1 can | Coconut milk (400 ml) |
| 1 tbsp | yellow curry paste |
| 1 tsp | cornstarch |
| 2 red onions | |
| 2 cloves of garlic | |
| 1 | yellow bell pepper |
| 1 | red bell pepper |
| 4 | Mixed carrots |
| 2 | Bunch of Pak Choi |
| 1 | Bunch of spring onions |
| 200g | Shitake mushrooms |
| 200 g | Lotus roots (fresh pack or can) |
| 1 | Chili pepper |
| Some | salt |
| 1 tbsp | coconut oil |
| 1/2 bunch | Coriander |
| 250 g | Fragrant Rice |
| 400 ml | Water |
| 1 tbsp | mixed sesame seeds |
Instructions
Step 1 of 5:
Bring vegetable broth with coconut milk to a boil in a large pot, stir in curry paste, and thicken with cornstarch.
Step 2 of 5:
Peel onions and garlic and cut into strips. Wash bell peppers, halve them, remove the core, and cut into pieces. Peel carrots and cut into slices. Cut off the base of the pak choi, wash the leaves, and cut into large pieces. Wash spring onions and cut into rings. Remove the stem from the mushrooms and cut into strips. Wash and drain lotus roots. Cut chili pepper with seeds into fine rings.
Step 3 of 5:
Mix the vegetables and stir-fry in a pan with coconut fat over high heat for 4-5 minutes. Turn several times and season with salt and curry powder. Then add to the coconut vegetable broth and simmer gently for another 2-3 minutes.
Step 4 of 5:
Meanwhile, wash the fragrant rice and bring to a boil in a pot with water. Cover and cook over low heat for 15-20 minutes until all liquid has been absorbed. Then fluff the rice with chopsticks and sprinkle with sesame seeds.
Step 5 of 5:
Refine the yellow vegetable curry with chopped cilantro and serve with fragrant rice.
