Vegetable Coconut Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice
- 0.5 ½ aubergine (s)
- 1 small zucchini
- 1 red pepper (s)
- 1 lime (s), juice it
- 250 ml coconut milk
- curry powder
- salt and pepper
- Sambal Oelek
- Coconut oil
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Cut the vegetables into bite-sized pieces.
- Heat 2 - 3 tablespoons of coconut oil in a pan. Add the peppers and zucchini to the pan and fry for 7-10 minutes over medium heat until the vegetables are cooked through. It is best to add the aubergine after 5 minutes, otherwise it will get mushy too quickly. Stir in the coconut milk, season with curry, salt, pepper and sambal oelek and simmer for another 5 minutes. Stir in the lime juice.
- Serve the vegetable and coconut pan with the rice.
- Of course, other vegetables can also be used, e.g., mushrooms or carrots.
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