Thai leek and carrot vegetables on jasmine rice

Ingredients for 4 servings:

• 2 stalks of spring onion(s)
• 2 cloves garlic
• 7 carrots
• 2 stalk(s) leeks
• 2 cm ginger
• 200 ml vegetable stock
• 200 ml coconut drink or half coconut milk, half water
• 200 ml coconut milk (remove all the coconut oil from the can and fill with the liquid to 200 ml)
• chili powder
• salt and pepper
• curry
• Oil for frying
• 1 ½ cup(s) jasmine rice, approx.

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Vegan

Slice the spring onions, carrots, and leek into strips. Finely chop the garlic and ginger. Add the jasmine rice and cook according to the package instructions. Heat a little oil in a pan and sauté the spring onions until translucent. Then add the carrots and fry. After a few minutes, add the leek, ginger, and garlic and fry. Season the vegetables and then deglaze with vegetable stock. Add the coconut milk and coconut milk and simmer briefly. Add more liquid if needed. Finally, season to taste and serve with the rice.