in Recipes

Vegetables with curry sauce

updated

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Ingredients for 3 servings:

  • 1 stalk(s) leek
  • 2 small zucchini
  • 2 large carrots
  • 1 can of bamboo shoots
  • 1 pack of sprouts (fresh bean sprouts)
  • 200 g sugar snap peas
  • 150 g broccoli
  • 200 g basmati
  • 1 tbsp oil
  • 1 can coconut milk
  • some curry paste
  • 1 bunch of coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables and pat dry. Drain the bamboo shoots. Cut everything into bite-sized pieces. Wash the rice and cook in a pot of salted water for about 15 minutes. Remove the pot from the heat and let it rest, covered. Heat the oil in a wok (a large frying pan would also work) and stir-fry the vegetables. Pour in the coconut milk and simmer for 5 minutes. Then add the curry paste and chopped coriander and stir in. Serve with the rice. Tip: If you don’t like coriander, you can use parsley instead.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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