125 g jasmine rice 1 small onion 1 carrot 200g peas 1 tsp red curry paste 1 tsp curry powder 240 ml coconut milk 120 ml vegetable broth 1 small glass of chickpeas salt pepper Cashew nuts (optional) fresh coriander
Prepare the jasmine rice according to the package instructions. Cut the onion into fine strips. Cut the carrot into thin slices. Then heat some rapeseed oil in a high pan and sauté the onion for 2-3 minutes until translucent. Stir in the curry and the red curry paste and fry for another minute. Then add the coconut milk, the vegetable broth, the carrot slices, the chickpeas and the peas and simmer for about 20 minutes. Serve with the jasmine rice and coriander.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.