in Recipes

Green vegetable curry

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 1 zucchini
  • 1 bunch of spring onions
  • ½ cauliflower
  • 1 bell pepper(s), red
  • 2 tbsp oil
  • 1 can coconut milk
  • 2 tbsp curry paste, green
  • Salt
  • a few stalks of basil (if possible, Thai basil)
  • 2 cups Basmati
  • 4 cups water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First slice the eggplants (approx. 1.5 cm), then dice them. Dice the zucchini. Clean the spring onions and cut them into approximately 2 cm long pieces. Cut the cauliflower into florets, halve the bell pepper, remove the seeds, and cut into strips. Heat the oil in a wok or pan and fry the vegetables one by one until crispy. Mix the coconut milk with the curry paste and add to the vegetables. Simmer for approximately 5 minutes. Season the coconut vegetables with salt. Stir in the coarsely chopped basil leaves before serving. Serve with cooked basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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