Vegan curry with coconut milk Thai style

Ingredients for 4 servings:

• 300 g jasmine rice
• 1 broccoli, approx. 350 g
• ½ Chinese cabbage
• 100 g mushrooms
• 1 carrot(s)
• 2 tbsp Thai curry paste, green
• 400 ml coconut milk
• 100 ml vegetable stock
• 2 tbsp oil, neutral
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Use up leftover vegetables, quickly

Rinse the rice thoroughly with water and cook with 450 ml water and 1 teaspoon of salt over medium heat for about 15 minutes until tender, stirring occasionally. Wash the broccoli and divide it into florets, cutting larger pieces into bite-sized pieces. Peel the carrot, halve it lengthwise, and slice it. Slice or grate the Chinese cabbage. Cut the mushrooms into thick slices. Heat the oil in a wok or large frying pan and briefly sauté the cabbage and carrots. Add the broccoli and mushrooms and sauté for 3-4 minutes. Push the vegetables to the side and add the curry paste to the center. Sauté briefly, then mix with the vegetables. Pour in the coconut milk and vegetable stock and simmer for five minutes. Season with salt and pepper and serve with the rice.