Spicy Coconut Vegetable with Rice

Ingredients

• 250 g Basmati whole-grain rice
• Salt
• 4 Spring Onions
• 400 g carrots (4 carrots)
• 300 g zucchini
• 200 g mung bean sprouts
• 20 g ginger (1 piece)
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp peanut oil
• 200 ml coconut milk
• 200 ml vegetable broth
• Pepper
• 1.5 tbsp curry powder
• 0.5 bunch cilantro

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions.

2. 2.

   Meanwhile, wash and trim spring onions, cutting them diagonally into 1 cm rings.

3. 3.

   Peel and clean carrots. Wash and trim zucchini; slice both into fine strips.

4. 4.

   Rinse sprouts in a sieve, drain. Peel ginger and garlic, slicing them into very thin rounds. Wash, trim and finely chop the chili pepper.

5. 5.

   Heat oil in a wok. Sauté garlic, ginger and chili over medium heat for 1–2 minutes.

6. 6.

   Add carrots, sauté for 2 minutes. Add zucchini, sprouts and spring onions, stirring for another 1–2 minutes.

7. 7.

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

8. 8.

   Wash cilantro, shake dry and pluck leaves. Serve the coconut vegetable over rice in six bowls, garnishing with cilantro.