Vegetable Curry With Coconut Milk and Rice

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.

August 4, 2014

Dietary Consideration

serves for

4

total time

0 HR 35 MIN

ingredients

broccoli
600 g, cut into florets
string beans
300 g
carrot
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
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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