John Myers
Ingredients for 4 servings:
- 100 g carrot(s)
- 150 g bell pepper(s), red
- 330 g mushrooms
- 1 tbsp sesame oil
- 180 g soy sprouts
- 1 tomato(s), 85 g each
- 115 g corn, frozen
- 1 tbsp sesame oil
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 400 g coconut milk
- 2 tsp, heaped Madras curry powder (see note *)
- ½ tsp turmeric
- 1 tsp chili powder (see note **)
- 2 tsp, heaped acacia honey, vegan, agave syrup or similar
- ½ tsp rock salt
- 2 tbsp cornstarch
- 1 shot of water
- 80 g cashew nuts
- 335 g brown rice, basmati rice or a mixture of red rice and basmati rice
- 1 tsp rock salt
- 720 ml water, boiling
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Vegetarian Asian cuisine, also vegan possible
Bring rice to a boil with salt in boiling water and let it swell for 40 minutes over medium heat. While the rice is cooking, prepare everything for the vegetables and the curry coconut sauce. Clean and wash the vegetables and, if necessary, cut into bite-sized pieces. Peel and dice the onion. Peel the garlic clove. Roast the cashews in a non-stick pan without fat and then set aside. For the vegetables: Fry the individual vegetables separately. The vegetables should still have a good bite. If you want to save a little oil: Some vegetables can be fried in a non-stick pan without fat, e.g. carrots or peppers. Fry the mushrooms in 1 tbsp sesame oil. Add the other vegetables such as bean sprouts, corn and tomatoes to the sauce raw at the end and let them just warm through. For the sauce: Sauté the onion in 1 tbsp sesame oil and press in the garlic clove. When the onion is translucent, deglaze with the coconut milk and add the spices. Mix the cornstarch with a splash of cold water and add it to the coconut milk. Add the vegetables to the sauce and bring everything to a boil so that the sauce thickens. Allow the vegetables to warm in the sauce and stir in the honey. Season everything to taste and serve with rice sprinkled with the cashews. Serve with: For vegetarians and vegans: Crispy fried tofu (200g tofu is enough for 4 servings) https://www.chefkoch.de/rezepte/2289701365087177/Grundrezept-fuer-knusprig-gebratenen-Tofu.html For non-vegetarians: Shrimp or turkey breast, fried separately. Notes: The vegetables can of course be varied according to taste and season. In total, however, you should have about 960 g of vegetables for 4 servings. In addition to the vegetables listed, you can also use zucchini, eggplant, leek, or broccoli. *Madras curry: There are countless curry blends, including different Madras curry blends. What all Madras curries have in common is that they are very mild and fruity in flavor. This means you can vary the spiciness using the chili powder and still get a strong curry flavor. You can of course use your favorite curry blend. But I can only recommend trying a Madras curry. I have had blends from various manufacturers. My current blend contains the following ingredients: turmeric, mustard seeds, coriander seeds, cumin, sweet red paprika, fennel seeds, chili, ginger, Ceylon cinnamon, onion, garlic. ** When using chili, adjust the amount according to taste and the properties of the curry powder you are using. Nutritional values per serving: Energy: 612 kcal / 2547 kJ Protein: 12.0 g Carbohydrates: 81.7 g Fiber: 6.1 g Fat: 26.2 g
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