Broccoli parsnip coconut curry

Ingredients for 3 servings:

• 1 head of broccoli
• 2 parsnips
• 1 can coconut milk
• 6 tbsp soybeans
• 200 g basmati rice
• 1 small chili pepper(s)
• 1 tbsp, leveled curry powder
• 1 clove(s) garlic
• 1 tsp, leveled cumin powder

Instructions

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

vegan

Wash the vegetables, cut the broccoli into florets and the parsnips into finger-thick slices. Cook the basmati rice in 2-3 times the amount of water. Heat the oil in a pan, sauté the finely chopped chili pepper, then the vegetables for 5 minutes until golden brown. Add the spices, salt, and the squeezed garlic clove. Deglaze with half a cup of water or vegetable stock. Now add the coconut milk (I used organic coconut milk with 40% coconut and 60% water, strain if necessary) and simmer for 15 minutes. Toast the soybeans in a separate pan and sprinkle over the dish. Serve the rice on the side. A squeeze of lime/orange and a teaspoon of peanut butter also go very well with the dish.