Vegan peanut curry with coconut rice

Ingredients

  • 250ml Coconut Milk
  • 25g Yellow Curry Paste
  • 1 × Courgette
  • 1 × Spring Onion
  • 4g Vegetable Stock
  • 1 × Lime
  • 1 × Chilli Pepper
  • 25g Peanut Butter
  • 150g Jasmine Rice
  • 4g Coconut Flakes
  • 100g Runner Beans
  • 1 × Bell Pepper
  • 10g Peanuts
  • 1 × Garlic Clove

Method

  1. Put 300ml salted water in a saucepan. Boil some water in the kettle.

  2. Cut the white and green parts of the spring onions separately into thin rings. Peel and finely chop garlic. Halve the pepper, remove the core and cut the pepper halves into 1 cm thick strips. Cut off the ends of the courgette. Halve the courgette lengthways and cut into 1 cm thin crescents. Cut off the ends of the French beans and halve the beans. Halve the chilli, remove the seeds and cut the chilli halves into strips. Cut lime into 6 slices.

  3. Prepare the vegetable broth with vegetable stock and 100ml hot water.

  4. Roast the coconut flakes in a small saucepan over a medium heat for 2 - 3 minutes until they turn lightly brown.

  5. Bring the rice water to a boil. Rinse the rice in a sieve with cold water until it runs through it clearly and add to the water. Cook covered for approx. 10 minutes. Then take it off the stove and let it soak for another 10 minutes.

  6. In a large pan heat 1 tbsp oil on high heat and fry white spring onion rings and garlic for 2 minutes. Then add the beans, paprika and courgette to the pan and fry for 3 - 4 minutes.

  7. Then add curry paste and peanut butter and deglaze with coconut milk and vegetable stock. Simmer the curry sauce over a low heat for approx. 8-10 minutes, until the vegetables are soft. At the end of the cooking time 2 Squeeze the lime wedges into the pan and season with salt and pepper.

  8. Fluff the jasmine rice with a fork and distribute on deep plates. Add the peanut curry and sprinkle with green spring onion rings, chilli strips and peanuts. Enjoy with the rest of the lime wedges.