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🍽️ Matsaman Curry with Rice and Peanuts

570 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• potatoes, mostly waxy 500 g
• carrots 4 pc.
• peppers, red 2 pc.
• Pak Choi 2 pc.
• ginger, fresh 20 g
• oil 2 tbsp
• curry powder 2 tsp
• salt pinch
• sugar pinch
• coconut milk 400 ml
• vegetable broth 400 ml
• basmati rice 300 g
• organic limes 1 pc.
• peanuts 4 tbsp
• mint, fresh 10 g

Instructions

1. 1. Cut the onion in half and peel off the skin.
2. 2. Dice the onion into small cubes.
3. 3. Peel the potatoes and the carrots.
4. 4. Wash the vegetables under running water.
5. 5. Trim the ends off the carrots.
6. 6. Roughly cube the potatoes and the carrots.
7. 7. Wash the bell pepper.
8. 8. Remove the stem from the bell pepper.
9. 9. Remove the seeds from the bell pepper.
10. 10. Cut the bell pepper into pieces.
11. 11. Wash the Pak Choi.
12. 12. Halve the Pak Choi.
13. 13. Separate the leaves from the stems.
14. 14. Dice the Pak Choi stems into small cubes.
15. 15. Store the Pak Choi leaves in a cool place.
16. 16. Peel the ginger.
17. 17. Finely chop the ginger.
18. 18. Heat the oil in a pot over medium heat.
19. 19. Add the onions to the hot oil.
20. 20. Sauté the onions for about 2 minutes until they are translucent.
21. 21. Add the chopped ginger to the pot.
22. 22. Add 2 teaspoons of curry powder.
23. 23. Roast the spices for about 1 minute.
24. 24. Add the prepared vegetables to the pot.
25. 25. Fry the vegetables for another 2 minutes.
26. 26. Season the dish with salt.
27. 27. Season the dish with sugar.
28. 28. Deglaze the vegetables with coconut milk.
29. 29. Deglaze the vegetables with broth.
30. 30. Bring the mixture to a boil.
31. 31. Let the curry simmer over medium heat for about 18 to 20 minutes.
32. 32. Simmer until the liquid has thickened.
33. 33. Stir the curry occasionally.
34. 34. Add about 700 milliliters of salted water to a pot.
35. 35. Bring the salted water to a boil.
36. 36. Add the rice to the boiling water.
37. 37. Cover the pot with the rice.
38. 38. Let the rice simmer on low heat for about 15 minutes.
39. 39. Halve the lime.
40. 40. Squeeze the juice from the lime.
41. 41. Coarsely chop the peanuts.
42. 42. Wash the mint.
43. 43. Shake the mint dry.
44. 44. Pluck the mint leaves from the stems.
45. 45. Roughly chop the mint leaves.
46. 46. Add the mint to the curry shortly before the cooking time is up.
47. 47. Add the Pak Choi leaves to the curry shortly before the cooking time is up.
48. 48. Let the leaves simmer for about 1 minute.
49. 49. Season the Matsaman curry with the lime juice.
50. 50. Season the Matsaman curry to taste with additional spices.
51. 51. Fluff the rice with a fork.
52. 52. Serve the Matsaman curry on deep plates.
53. 53. Serve the curry together with the peanuts.
54. 54. Serve the curry together with the rice.

Nutrition per serving

• kcal: 570
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 82 g