Coconut curry with basmati rice and two toppings

Ingredients for 4 servings:

• 1 leek(s)
• 1 m.-sized carrot(s)
• 2 bell peppers, red and green
• 200 g beans, green
• 1 can chickpeas
• 1 onion(s)
• 1 clove(s) garlic
• 1 chili pepper(s)
• 1 piece(s) ginger
• 100 ml vegetable stock
• 1 can coconut milk
• 1 lemon(s), organic, juice and zest
• 1 stalk of lemongrass
• 1 cup basmati rice
• 2 cups water
• 100 g pumpkin seeds
• 100 g chicken breast
• sesame oil
• Peanut oil
• cumin
• Soy sauce
• curry paste
• salt and pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Peel and finely dice the chili, ginger, and garlic. Peel and segment the onion. Remove the outer leaves from the leek and finely slice it. Peel and slice the carrot. Deseed the bell pepper and finely slice it. Trim and blanch the beans. Bring the rice to a boil with water and a little salt and simmer with the lid on for about 15 minutes on low heat. Roast the pumpkin seeds in a pan. Cut the chicken breast into thin strips. Season with soy sauce and cayenne pepper. Rub with cornstarch. Fry in a hot pan with oil. Heat the sesame oil and peanut oil in a wok. Add the onions, chili, garlic, ginger, cumin, and curry paste and fry. Season immediately with pepper and salt. Add the bell pepper, carrots, and leek, season with pepper and salt, and sauté until the vegetables have taken on a little color. Add the chickpeas and beans. Deglaze with vegetable stock and bring to a boil briefly. Reduce the heat and add the coconut milk, lemongrass, and the zest of half a lemon. Simmer for about 10 minutes. Season with lemon juice and soy sauce. Serve with basmati rice, pumpkin seeds, chicken, and fresh coriander.