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Spicy Coconut Vegetables with Rice

Recipe author: EAT SMARTER
Spicy Coconut Vegetables with Rice

Spicy coconut vegetables with rice - Exotic, spicy and simply good!

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302
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
250 grams
4
4
Carrots (400 grams)
300 grams
200 grams
1 piece
fresh Ginger root (20 grams)
2
1
2 tablespoons
200 milliliters
200 milliliters
1 ½ tablespoons
½ bunch
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Preparation steps

Step 1/8

Cook rice in salted water according to the package instructions.

Step 2/8

Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2-inch) wide rings.

Step 3/8

Peel carrots and trim ends. Rinse and peel zucchini. Cut both into fine strips.

Step 4/8

Rinse sprouts in a colander. Peel ginger and garlic and cut into thin slices. Rinse chile pepper, trim and chop finely.

Step 5/8

Heat oil in a wok. Add garlic, ginger and chile pepper and stir-fry 1-2 minutes over medium heat.

Step 6/8

Add carrots and stir-fry for 2 minutes. Add zucchini, sprouts and scallions and stir-fry 1-2 minutes.

Step 7/8

Pour in coconut milk and broth. Season with salt, pepper and curry powder. Simmer for 3 minutes.

Step 8/8

Rinse cilantro, shake dry and pluck leaves. Divide rice and vegetables among 6 bowls and garnish with cilantro before serving.