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🍽️ Thai Vegetable Curry with Jasmine Rice and Coriander

620 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• garlic cloves 1 pcs.
• ginger, fresh 20 g
• mushrooms, brown 500 g
• bell pepper, red 2 pcs.
• sweet potatoes 2 pcs.
• jasmine rice 300 g
• salt pinch
• oil 4 tbsp
• curry powder pinch
• coconut milk 500 ml
• coriander, fresh 20 g
• organic limes 1 pcs.
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Cut the onions in half and peel off the outer skin. Cut the halves into quarters.
2. 2. Peel the garlic and the ginger. Slice both into thin pieces.
3. 3. Clean the mushrooms if necessary using a kitchen towel. Cut the mushrooms into quarters.
4. 4. Rinse the bell peppers. Cut them in half, remove the stem and seeds. Cut the flesh into strips about 1 cm wide.
5. 5. Peel the sweet potatoes. Cut them into cubes of about 2 cm in size.
6. 6. Put the rice in a pot. Cover it with approx. 700 ml of salted water. Bring the water to a boil.
7. 7. Reduce the heat to medium. Cover the pot. Let the rice cook for approx. 15 minutes.
8. 8. Heat 4 tbsp of oil in a large pot over medium heat.
9. 9. Add curry powder, onions, garlic, and ginger to the hot oil. Roast the ingredients for approx. 2–3 minutes.
10. 10. Add the prepared vegetables to the pot. Fry them for another 2–3 minutes.
11. 11. Deglaze the curry with coconut milk. Cover the pot. Let everything simmer for approx. 12 minutes. Stir occasionally.
12. 12. Wash the coriander. Shake it dry. Cut off the lower stems.
13. 13. Cut the coriander into fine strips.
14. 14. Squeeze the juice from the lime.
15. 15. Season the curry to taste with salt, pepper, lime juice, and sugar if necessary.
16. 16. Place the rice on the plates. Spoon the curry and vegetables on top. Sprinkle the dish with coriander. Enjoy your meal!

Nutrition per serving

• kcal: 620
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 100 g