Spicy rice pan with coconut milk and harissa

Ingredients for 4 servings:

• 200 g green beans
• 1 zucchini
• 2 carrots
• 2 bell peppers
• 1 onion(s)
• 250 g basmati rice
• 10 cm harissa from the tube
• 2 tbsp tomato paste
• 1 can coconut milk, approx. 400 ml
• 2 tbsp coconut oil
• salt and pepper
• curry powder
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Vegan with lots of vegetables

First, wash the vegetables. Slice the carrot and dice the remaining vegetables. Boil the water for the rice and cook the basmati rice in lightly salted water for 8 minutes. Fry all the vegetables in hot coconut oil, frying until dark or sautéing until light brown, depending on your preference. In the meantime, make a sauce with coconut milk, harissa, tomato paste, and water. Mix all the ingredients together. Season the vegetables with pepper, salt, paprika, and curry powder. Add the sauce to the sautéed vegetables, stir, and simmer over low heat. I let the vegetables simmer for 10-15 minutes, depending on how crunchy you like them. Either stir-fry the rice into the vegetables or serve it separately on the plate.