Vegetable Curry with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati, salt
- 2 onion (s), red
- 2 cloves garlic
- 2 chilli pepper (s), red, fresh
- 500 g broccoli
- 2 bell peppers, yellow
- 150 g mushrooms
- 2 tablespoon oil (rapeseed oil)
- 1 teaspoon ginger, freeze-dried
- 3 ½ tablespoon curry paste, yellow
- 800 ml coconut milk, unsweetened
- 1 tablespoon lemon juice
- some coriander twigs
- 4 tablespoon peanuts, salted
Print Recipe
Pin Recipe Instructions
- Cook the rice. In the meantime, peel the onions and garlic and dice both finely. Wash the chilli peppers, cut in half, core and cut into fine half rings. Trim, wash and cut the broccoli into florets. Wash the peppers, cut in half, core and cut into strips. Clean and quarter the mushrooms.
- Heat the oil in the wok. Fry the onions, garlic, chilli and ginger briefly while stirring. Stir in the curry paste and fry briefly. Add coconut milk and broccoli and cook for about 3 minutes while stirring. Add the paprika strips and the mushrooms and continue cooking until the vegetables are cooked but still firm to the bite. Season the curry with the lemon juice and a little salt.
- Wash the coriander and pat dry. Pluck the leaves off. Garnish the vegetable curry with the coriander leaves and peanuts and serve with the rice.
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