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Spicy Coconut Vegetables with Rice

Spicy Coconut Vegetables with Rice

Spicy Coconut Vegetables with Rice - Exotic, spicy and simply good!

302
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
250 grams Basmati rice
Salt
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
Pepper
1 ½ tablespoons Curry powder
½ bunch Cilantro
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Preparation steps

1

Cook rice in salted water according to the package instructions.

2

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

3

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

4

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

5

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

6

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

7

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

8

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