Broccoli, Parsnip and Coconut Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 head broccoli
- 2 parsnips
- 1 can coconut milk
- 6 tablespoon soy seeds
- 200 g basmati rice
- 1 small chilli pepper (s)
- 1 tablespoon, leveled curry powder
- 1 clove garlic
- 1 teaspoon, leveled cumin powder
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, cut the broccoli into florets and the parsnips into finger-thick slices.
- Boil the basmati rice with 2-3 times the amount of water.
- Heat the oil in a pan, the chopped chilli pepper and then the vegetables
- Simmer for 5 minutes until golden brown. Add the spices, salt and the squeezed garlic clove.
- Deglaze with half a cup of water or vegetable stock.
- Now add the coconut milk (I used organic coconut milk 40% coconut and 60% water, possibly seven) and simmer for 15 minutes.
- Toast the soy kernels in a separate pan and sprinkle over the dish. Serve with the rice as a side dish.
- A splash of lime / orange and a teaspoon of peanut butter also go very well with it.
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