Red Curry with Vegetables and Rice
Red curry with vegetables served over rice is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g zucchini
- 2 yellow bell peppers
- 150 g broccoli florets
- 150 g cherry tomatoes
- 100 g small onions
- 10 g fresh ginger
- 400 g basmati rice
- 1 small dried red chili pepper
- 1 tsp turmeric
- 0.25 tsp paprika powder
- 0.25 tsp ground coriander
- 1 pinch ground fenugreek
- white pepper
- Salt
- 5 tbsp sesame oil
- 50 g peanuts
- 1 tbsp Hazelnuts
- 2 tbsp mung bean sprouts
Instructions
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1.
Wash the zucchini and cut into about 1 cm thick slices. Wash the bell peppers, halve them, remove seeds, and slice the flesh into strips. Wash the broccoli florets and break larger ones apart. Wash the cherry tomatoes and halve them. Peel the onions, halve them, and cut into wedges. Peel the ginger and finely chop it.
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2.
Blanch the zucchini with the bell pepper and broccoli in plenty of salted water for 1-2 minutes, then shock in cold water and drain.
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3.
Set the rice in 800 ml cold salted water, bring to a boil, then simmer on low heat for 20-25 minutes until cooked.
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4.
Finely crush the dried chili pepper in a mortar and mix with ginger, turmeric, paprika powder, coriander, fenugreek, a pinch of white pepper, and salt.
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5.
Heat the oil in a pan or wok, add the onion wedges and sauté for 3-4 minutes while stirring. Add the spice mixture, stir, then add the drained vegetables and tomatoes. Pour in 50–100 ml water and cook for 8–10 minutes until al dente.
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6.
Meanwhile, roughly chop the peanuts and hazelnuts and toast them in a dry pan until golden brown.
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7.
Arrange the rice in bowls, top with the vegetable curry, sprinkle with roasted nuts, and garnish with mung bean sprouts before serving.
