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🍽️ Creamy Vegetable Curry with Rice and Lychees

1113 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 50 g butter
• 40 g ginger
• 10 g red curry paste
• 1 tsp turmeric
• 250 ml vegetable broth
• 300 ml coconut milk
• 200 ml whipping cream
• 1 lime
• 1 tsp palm sugar
• some cornstarch
• salt
• pepper
• 0.5 cauliflower
• 2 yellow carrots
• 4 mini pak choi
• 80 g snow peas
• 1 red bell pepper
• 80 g shiitake mushrooms
• 2 tbsp sesame oil
• 0.5 bunch spring onions
• 80 g lychee (fresh or canned)
• 0.5 bunch cilantro
• 100 g basmati rice
• salt

Instructions

1. 1. Peel the onion and cut it into thin strips.
2. 2. Melt the butter in a pot and sweat the onion strips in it.
3. 3. Peel the ginger and grate it finely.
4. 4. Add the grated ginger to the onion.
5. 5. Stir in the curry paste and turmeric powder.
6. 6. Deglaze everything with vegetable broth, coconut milk, and cream.
7. 7. Let the sauce reduce until it is about two-thirds of its original volume.
8. 8. Grate the zest of a lime and squeeze out the juice.
9. 9. Season the sauce with lime zest, lime juice, palm sugar, salt, and pepper.
10. 10. Mix cornstarch with a little cold water if the sauce is still too thin.
11. 11. Stir the starch-water mixture into the sauce to make it creamier.
12. 12. Cut the florets from the cauliflower.
13. 13. Peel the carrots and slice them diagonally.
14. 14. Halve the mini pak choi.
15. 15. Trim the ends of the snow peas.
16. 16. Cook the prepared vegetables one by one in boiling salted water until al dente.
17. 17. Shock the cooked vegetables immediately in cold water to stop the cooking process.
18. 18. Wash the bell pepper and quarter it.
19. 19. Remove the seeds from the bell pepper and cut it into pieces.
20. 20. Trim the stems of the shiitake mushrooms.
21. 21. Sauté the bell pepper pieces and mushrooms briefly in a pan with hot sesame oil.
22. 22. Wash the spring onions and slice them into rings.
23. 23. Peel the fresh lychees or drain the canned lychees in a sieve.
24. 24. Heat the curry sauce.
25. 25. Add the cooked vegetables to the sauce.
26. 26. Add the sautéed bell pepper pieces and shiitake mushrooms to the sauce.
27. 27. Add half of the spring onion rings to the sauce.
28. 28. Add the lychees to the sauce.
29. 29. Wash the coriander and pick the leaves off the stems.
30. 30. Chop the coriander leaves finely.
31. 31. Stir the coriander leaves into the curry.
32. 32. Rinse the basmati rice thoroughly.
33. 33. Cook the rice in 250 ml of water with a pinch of salt, covered, for 10 to 15 minutes.
34. 34. Drain the cooked rice.
35. 35. Stir the remaining half of the spring onion rings into the cooked rice.
36. 36. Place the rice in the center of a deep plate.
37. 37. Arrange the vegetable curry around the rice.

Nutrition per serving

• kcal: 1113
• Protein: 23 g · Fett/Fat: 72 g · Carbs: 97 g