reading time: ca. 1 min
Preparation time: 30 mins
Main ingredients: carrot, zucchini, broccoli, coconut
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, and delicious "even so"
To me, this is the perfect late-night summer dinner because it is spicy and satisfying, but also very light because it mainly consists of vegetables with a moderate amount of fat (to help digest Vitamins A and E) from the coconut milk.
Ingredients
Ingredients
5 medium carrots
about 1 cup broccoli (quoting flatmate: as much broccoli as there is enough green but not too much to dominate the other colours)
1 red bell pepper
1 medium-large zucchini
3-4 medium tomatoes
1 yellow onion
2 cloves garlic
1 glass of mung beans, drained (180g)
1 can coconut milk
2 heaping tsp Yellow Curry Paste (Cock brand)
Freshly ground black pepper
Water, to liking
Instructions
This is super easy: You basically just wash, chop and dice all vegetables, and combine in a
saucepan (i'm using a wok).
Pour the can of coconut milk into a bowl while the veggies are sizzling, add the curry paste to the milk and whisk thoroughly until the paste is nicely incorporated. Pour into the saucepan. Cook until the vegetables are tender, then transfer into bowls and serve as a colourful potpourri. Enjoy!
TIP:
Add a can of drained chickpeas for some yummy plant protein!
Other curried recipes you might enjoy:
Pour the can of coconut milk into a bowl while the veggies are sizzling, add the curry paste to the milk and whisk thoroughly until the paste is nicely incorporated. Pour into the saucepan. Cook until the vegetables are tender, then transfer into bowls and serve as a colourful potpourri. Enjoy!
TIP:
Add a can of drained chickpeas for some yummy plant protein!
Other curried recipes you might enjoy:
 |
| Curry Coconut Rice Stir-Fry |
 |
| Spicy Pineapple Coconut Curry |
 |
| Tomato Ginger Chickpea Curry |
♥
Maisy
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