Do you have those days when you open the fridge and although food is falling out on your feet you think that you have completely no idea what to eat and maybe ordering a pizza is not such a bad idea? I know those days! I have them too. That is why I prepared this super easy veggie curry to inspire all those lost souls including myself.
I will not lie to you that I am always super creative and that I always cook. The answer is I am definitely not 😀 But I try to, because I know it is better for my health and the health of my family. I am searching for inspirations as well! And whenever I see and try something good I share further.
That is exactly what happened when I cooked veggie curry for the first time. I am not the fan of Asian food BUT…last time we have visited Thai restaurant it was really very tasty. Maybe I am getting older and some flavors are just tasting better or it is a pre-gnancy effect…Anyway I thought that it cannot be so hard to prepare it at home. I sear-ched some recipes, mix them all together, cut half of ingredients and preparation time, made it as easy as possible and here it is…super easy veggie curry.
In the summer time we have a big variety of fresh fruits and vegetables. We should use them as much as possible! That is why for this recipe I used seasonal vegetables from my region, green beans and broccoli. Remember to always check the label and the country of origin of the products. The rule is easy, the closer area from your home the better. Choosing those products you don’t only support your health but your local market as well and reduce carbon foot print. More about the importance of eating seasonal fruits and veggies you check in my article by clicking here. To the recipe then! Guten appetit and I hope you like new options 🙂
Super easy veggie curry
Ingredients
- 230 g basmati rice
- 460 ml water
- 250 g green beans
- 1/2 head Broccoli
- 1/2 can coconut milk ( 200ml )
- 1 middle onion
- 3 cloves garlic or more/ less as you like
- 2 Tbsp curry yellow paste
- 1 Tbsp coconut oil or any other oil you use
- optional mango, cashew
spices: koriander, cumin, chili, salt, pepper
Instructions
- Wash and cut the endings of green beans. Wash and cut broccoli in smaller portions. Cook on steam if you have such chance or al dente in the water.
- 230g or rice for me it is more or less 1 glass of rice. Rinse the rise carefully and boil with water in proportions 1:2 (1 portion of rice, 2 portions of water).
- Cut onion and fry in the pan for around 3min, then add smashed garlic for another 2 min. Add curry paste and optional spices, fry for a moment before adding coconut milk. Check the curry sauce if it needs anything else like salt or pepper or more chili. Add vegetables (and optional mango) to the curry sauce and cook together for a moment until veggies will be all covered in the sauce and READY             Â
Notes
- Remember to wash rice before cooking. Why? To get rid of natural starch which is causing sticking the rice together. Secondly, there might be some dirt in it, like dust or dirt coming from the machines during the packaging.
- Choose rice without plastic bags. It is healthier option for you and for the Planet. Rice needs to have space to boil, it will not stick so much as it might in the plastic bag and most importantly, you reduce the possibility of eating unnecessary plastic particles. And it is cheaper! You can buy more rice for the same price.
- Fry onion first and then add garlic, ALWAYS. Garlic burns faster than onion therefore it is better to fry onion earlier for around 2 min and then add garlic.Â
- Kcal are calculated based on ingredients used in the recipe except the optional additions: mango and cashew. If you use them as well please keep in mind to add them to the formula. The kcal amount is an average value and can vary depends on the source you use. The 410 kcal is a calculation of one portion.