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Zucchini and eggplant vegetables with curry, coconut and rice

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Ingredients for 2 servings:

  • 125 g rice
  • 2 tbsp oil
  • 1 vegetable onion(s)
  • 2 zucchinis
  • 1 eggplant(s)
  • 2 tbsp soy sauce
  • 1 tsp, mixed curry paste, hot
  • 1 tbsp, heaped flour
  • 100 ml water
  • 100 ml milk
  • 3 tbsp, heaped desiccated coconut
  • some curry powder
  • some salt and pepper
  • e.g. pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple and healthy

Since the rice takes the longest to cook (about 20 minutes), prepare it first according to the package instructions. Finely chop the onion and fry in oil. Meanwhile, finely chop the zucchini and eggplant and add them. Fry everything for another 5-10 minutes, then deglaze with the soy sauce. Add the hot curry paste, flour, curry powder, salt, and pepper, and mix well. Add the water and milk, stir, and simmer for another 5 minutes. Finally, add the desiccated coconut and, if desired, the pine nuts. Serve the vegetables with rice.

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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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