Vegetables in Curry Sauce
Vegetables in curry sauce is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g broccoli
- 300 g green beans
- 3 Carrots
- 1 red bell pepper
- 2 Garlic cloves
- sunflower oil
- 1 tbsp yellow curry paste (from the Asian store)
- 400 ml coconut milk
- Salt
- chili peppers (to taste)
Instructions
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1.
Wash the broccoli and cut into florets. Wash and trim the beans. Peel the carrots, quarter them lengthwise, and cut into pieces. Wash the bell pepper, halve it, remove seeds, and slice into strips. Cut the strips in half. Peel the garlic and finely chop.
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2.
Blanch broccoli florets in salted water for 6 minutes. Cook beans in salted water for 8 minutes. Blanch carrot pieces in salted water for 5 minutes. Drain the vegetables, rinse with cold water, and let them drain well.
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3.
Heat curry paste in 1 tbsp oil in a pan. Add garlic, then deglaze with coconut milk. Bring to a brief boil, reduce heat, add bell pepper pieces, and simmer for 3 minutes. Add broccoli, beans, and carrots, and cook together for another 2-3 minutes. Season with chili and salt as desired.
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4.
Serve the vegetable curry over rice, preferably basmati, garnished with fresh herbs.
