Yellow vegetable curry with fragrant rice
40 minutes
Total Time
20 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| 500 ml | Gemüsebrühe |
| 1 Dose | Kokosmilch (400 ml) |
| 1 EL | gelbe Currypaste |
| 1 TL | Speisestärke |
| 2 | rote Zwiebeln |
| 2 | Knoblauchzehen |
| 1 | gelbe Paprika |
| 1 | rote Paprika |
| 4 | Karotten gemischt |
| 2 | Bund Pak Choi |
| 1 | Bund Frühlingszwiebeln |
| 200 g | Shitake Pilze |
| 200 g | Lotuswurzeln (Frischepack oder Dose) |
| 1 | Chilischote |
| Etwas | Salz |
| 1 EL | Kokosfett |
| 1/2 Bund | Koriander |
| 250 g | Duftreis |
| 400 ml | Wasser |
| 1 EL | gemischter Sesam |
Instructions
Step 1 of 5:
Bring the vegetable stock and coconut milk to the boil in a large pot, stir in the curry paste, and thicken with cornflour.
Step 2 of 5:
Peel the onions and garlic and cut into strips. Wash the peppers, halve them, remove the core, and cut into pieces. Peel the carrots and slice them. Cut the base off the pak choi, wash the leaves, and cut into coarse pieces. Wash the spring onions and cut into rings. Remove the stems from the mushrooms and cut into strips. Rinse the lotus roots and let them drain. Cut the chilli, with the seeds, into fine rings.
Step 3 of 5:
Mix the vegetables and stir-fry them in a Frying Pan with coconut fat for 4-5 minutes over high heat. Turn several times and season with salt and curry powder. Then add to the coconut vegetable stock and simmer gently for another 2-3 minutes.
Step 4 of 5:
Meanwhile, wash the fragrant rice and bring it to the boil in a pot of water. Cook covered over a low heat for 15-20 minutes until all the liquid has been absorbed. Then fluff the rice with chopsticks and sprinkle with sesame seeds.
Step 5 of 5:
Finish the yellow vegetable curry with chopped coriander and serve with fragrant rice.
