Vegetable Curry with Basmati Rice & Lychees
The vegetable curry with basmati rice and lychees from Christoph Rüffer brings plenty of aroma to the plate. Here at Spoonsparrow there is the tasty recipe.
Ingredients
- 1 onion
- 50 g butter
- 40 g ginger
- 10 g red curry paste
- 1 tsp turmeric
- 250 ml vegetable broth
- 300 ml coconut milk
- 200 ml heavy cream
- 1 Lime
- 1 tsp palm sugar
- a little cornstarch
- Salt
- Pepper
- 0.5 cauliflower
- 2 yellow carrots
- 4 mini pak choi
- 80 g snow peas
- 1 red bell pepper
- 80 g shiitake mushrooms
- 2 tbsp sesame oil
- 0.5 bunch spring onions
- 80 g lychees (fresh or canned)
- 0.5 bunch coriander
- 100 g basmati rice
- Salt
Instructions
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1.
For the vegetable curry first prepare the curry sauce. Peel and slice the onion into strips, sauté in a pot with melted butter. Peel and grate the ginger, add it. Add the red curry paste and turmeric, then pour in vegetable broth, coconut milk and cream. Reduce by about one third and season with lime zest and juice, palm sugar, salt and pepper.
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2.
If needed, thicken the sauce with a little cornstarch to give it a slightly creamy texture. For extra heat add more red curry paste.
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3.
For the vegetables cut cauliflower florets from the stem. Peel carrots and slice them diagonally. Halve the mini pak choi. Trim the ends of snow peas. Cook the prepared vegetables in boiling salted water until al dente, then shock in cold water.
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4.
Wash the bell pepper, quarter it, deseed and chop into pieces. Trim the stems of shiitake mushrooms slightly. Quickly sauté the pepper pieces and mushrooms in hot sesame oil.
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5.
Wash spring onions and cut into rings. Separate fresh lychees from their shells or drain canned lychees in a sieve.
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6.
Heat the curry sauce and add the cooked vegetables, sautéed pepper and mushrooms, half of the spring onions and the lychees. Wash coriander, pull leaves off stems, finely chop and stir into the curry.
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7.
Wash basmati rice well and cook it for 10–15 minutes in 250 ml water with a pinch of salt covered. Drain and fold in the remaining spring onions.
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8.
Serve the rice on a deep plate and spoon the vegetable curry around it.
