Summary

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

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Instructions

1. Wash the vegetables, cut the broccoli into florets and the parsnips into finger-thick slices.
2. Boil the basmati rice with 2-3 times the amount of water.
3. Heat the oil in a pan, the chopped chilli pepper and then the vegetables
4. Simmer for 5 minutes until golden brown. Add the spices, salt and the squeezed garlic clove.
5. Deglaze with half a cup of water or vegetable stock.
6. Now add the coconut milk (I used organic coconut milk 40% coconut and 60% water, possibly seven) and simmer for 15 minutes.
7. Toast the soy kernels in a separate pan and sprinkle over the dish. Serve with the rice as a side dish.
8. A splash of lime / orange and a teaspoon of peanut butter also go very well with it.