Asian Vegetable Curry with Coconut Milk

Name: Asian Vegetable Curry with Coconut Milk
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 300 g Cauliflower; 250 g Broccoli; 150 g Carrots; 400 ml Coconut milk; 200 g Basmati rice; 1 piece Onion; 2 clove Garlic; 1 tsp Fresh ginger; 1.5 tbsp Red curry paste; 1.5 tbsp Olive oil; 1 tbsp Soy sauce; 1 pinch Salt; 1 pinch Pepper

Temps

37 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

1
Cook the rice according to package directions (approximately 15-18 minutes).
2
Peel and chop the onion, garlic, and ginger. Cut the vegetables into uniform pieces.
6 min
3
In a skillet with oil, sauté the onion, garlic, and ginger for 2 minutes.
2 min
4
Add the curry paste and cook for 1 minute, stirring constantly.
1 min
5
Pour in the coconut milk and simmer for 2 minutes.
2 min
6
Add all the vegetables and cook for 15 minutes until tender.
15 min
7
Add the soy sauce, season with salt and pepper. Serve over hot rice.
2 min