Vegan Delicacy

Spicy Coconut Vegetables with Rice

5
Average: 5 (3 votes)
(3 votes)
Spicy Coconut Vegetables with Rice

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

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
302
calories
Calories

Healthy, because

Even smarter

Nutritional values

The colorful vegetables with rice have a whole cornucopia of vital substances to offer: zucchini is a top source of iron, the essential oils from spring onions strengthen our intestinal flora, and brown rice provides satiating fiber.

Some people do not coriander and think it tastes soapy because of genetics. If you are don't like it, you can leave out the coriander. 

1 serving contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein7 g(7 %)
Fat12 g(10 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.3 mg(21 %)
Folate42 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium501 mg(13 %)
Calcium67 mg(7 %)
Magnesium43 mg(14 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids8.1 g
Uric acid68 mg
Cholesterol0 mg

Ingredients

for
6
Ingredients
9 ounces
4
4
10 ounces
7 ounces
1 piece
2
1
2 tablespoons
6 ounces
7 ounces
1 ½ tablespoons
½ bunch

Preparation steps

1.

Cook rice in salted water according to the package instructions.

2.

Rinse scallions, trim and cut diagonally into 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.