Vegan yellow coconut curry

Ingredients for 2 servings:

• 3 carrots
• 1 bag of green beans, fresh
• 1 bunch of spring onions
• e.g. garlic, fresh
• 200 ml vegetable stock
• 150 g jasmine rice
• Oil for frying
• 1 packet curry paste, yellow (Madras)
• 250 ml coconut milk
• ½ lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with chicken if desired

Wash the carrots, peel if necessary, and thinly slice or grate. Trim the beans and trim the ends. Slice the green and white parts of the spring onions separately into rings. Peel and finely chop the garlic if desired. Put about 200 ml of vegetable stock on the stovetop and set aside. Heat 400 ml of water in a saucepan and stir in the jasmine rice. Simmer on low heat for about 10 minutes. Heat oil in a pan and fry the white parts of the spring onions and the garlic. Add the curry paste and fry briefly. Deglaze with the stock and coconut milk. Add the vegetables and simmer covered on low heat for about 10-20 minutes. Remove the curry from the heat, add the lime juice, and season again to taste. Season with salt and pepper if desired. Garnish with the green part of the spring onions to serve. Tips: If you like, you can slice a chili pepper into very thin strips and add it. I like to serve it with chicken, which makes the dish neither vegan nor vegetarian. Instead, simply cut the meat into small cubes and fry them in the same pan, seasoning as desired.