Recipe: Oriental Summer Cuisine (SS17)

Light Vegetable Curry On Basmati Rice


  • 1 Broccoli (300g)
  • Champignon Mushrooms (200g)
  • 1 Paprika/Red Pepper
  • 2 Carrots
  • 1 Zucchini
  • Basmati Rice (300g) uncooked
  • 1 tin of coconut milk
  • Curry powder
  • Salt and pepper
  • Other wished spices

Set a pot of water on the stove and bring to a boil. Add the uncooked rice to the boiling water. Remove the pot from the heat when the rice is cooked and there is no more water left in the pot.

Set a saucepan on the stove and add the olive oil to heat it. Chop up all the vegetables after washing them all thoroughly to remove any dirt or left-over preservatives on it away. Add the vegetables in the pan of oil and cook them until tender. Stir in the coconut milk and add the curry powder and otherwise wished spices to the pan.

Overall cooking time: 40 minutes
Servings: 4

Photo: Anastasia Ederer

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