Name: Asian Vegetable Curry with Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300 g Carrots; 300 g Broccoli; 200 g Cauliflower; 400 ml Coconut milk; 2 tbsp Red curry paste; 2 clove Garlic; 1 piece Onion; 2 tbsp Soy sauce; 2 tbsp Oil; 1 piece Lemon; 200 ml Water

Temps

40 min

Difficulté

moyen

Ingrédients

11

Budget

~7-9 €

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Valeurs nutritionnelles

48

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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4pers.

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Etapes

1
Cut the carrots into matchsticks, break the broccoli and cauliflower into small florets. Mince the garlic and onion.
8 min
2
Heat the oil in a pan, add the garlic and onion, cook for 2 minutes.
2 min
3
Add the curry paste and stir for 1 minute.
1 min
4
Add the carrots, cook for 5 minutes, then add the other vegetables.
5 min
5
Pour in the coconut milk and water, bring to a simmer and cook for 12 minutes.
12 min
6
Finish with the soy sauce and fresh lemon juice. Adjust seasoning to taste.
2 min