Vegetable Curry With Coconut Milk and Rice

Vegetable Curry With Coconut Milk and Rice

An easy recipe to prepare vegetable curry with coconut milk: a vegan and vegetarian side perfect for your meal, you can simply made with some vegetables.

04 August, 2014
Average: 3.7 (3 votes)

Dietary Consideration

serves for

4

total time

0 HR 35 MIN

ingredients

Broccoli
600 g, cut into florets
Green Beans
300 g
Carrots
4
Pepper
1 red
Garlic
2 cloves
Coconut Milk
1 can
Salt
1-2 tbsp
Yellow Curry Paste
from an Asian grocery store
Sunflower Oil
Chili Pepper
according to taste

Preparation

  • Wash the broccoli and cut into florets.
  • Wash and trim the beans.
  • Peel the carrots, cut into quarters lengthways, then slice.
  • Wash, halve, de-seed the bell pepper and cut into strips.
  • Peel the garlic and finely chop.
  • Blanch the string beans for 8 minutes in boiling, salted water, blanch the carrots for 5 minutes and the broccoli florets for 4 minutes.
  • Drain the vegetables well.
  • Fry the curry paste with 1 tablespoon oil in a skillet.
  • Sauté the garlic, then pour in the coconut milk.
  • Bring to a boil, then reduce the heat and add the bell pepper.
  • Simmer for about 3 minutes.
  • Add the brocolli, string beans and carrots and simmer for a further 2 - 3 minutes.
  • Season to taste with chili and salt.
  • Serve the vegetable curry with a bowlful of rice and garnish with freshly chopped herbs.

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