- 250 grams Basmati rice
- 4 Scallions
- 4 Carrots (400 grams)
- 300 grams Zucchini
- 200 grams Mung bean Sprouts
- 1 piece fresh Ginger root (20 grams)
- 2 Garlic cloves
- 1 Red Chile pepper
- 2 tablespoons Peanut oil
- 200 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 1 ½ tablespoons Curry powder
- ½ bunch Cilantro
Cook rice in salted water according to the package instructions.
Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2-inch) wide rings.
Peel carrots and trim ends. Rinse and peel zucchini. Cut both into fine strips.
Rinse sprouts in a colander. Peel ginger and garlic and cut into thin slices. Rinse chile pepper, trim and chop finely.
Heat oil in a wok. Add garlic, ginger and chile pepper and stir-fry 1-2 minutes over medium heat.
Add carrots and stir-fry for 2 minutes. Add zucchini, sprouts and scallions and stir-fry 1-2 minutes.
Pour in coconut milk and broth. Season with salt, pepper and curry powder. Simmer for 3 minutes.
Rinse cilantro, shake dry and pluck leaves. Divide rice and vegetables among 6 bowls and garnish with cilantro before serving.