Rice & pasta
Rice with vegetables and curry
Stir-fried curry rice with vegetables and coconut milk.
VegetarianVeganGluten-free
Ingredients
- 300 g jasmine rice
- 900 g water
- 1 red pepper
- 1 carrot
- 150 g peas
- 1 onion
- 2 garlic cloves
- 2 tablespoons red curry paste
- 200 ml coconut milk
- 50 g sunflower oil
- Fresh chopped cilantro
- Salt to taste
Step-by-step
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- Wash the jasmine rice under the tap until the water runs clear.
- Put the water and salt in the mixing bowl, place the rice in the basket and set 13 min/100C/speed 4.
- Drain the rice and set it aside covered.
- Without washing the mixing bowl, put the onion and garlic and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120C/spoon speed.
- Add the pepper and the carrot in small cubes and stir-fry 6 min/Varoma/reverse/spoon speed.
- Add the red curry paste and saute 2 min/Varoma/reverse/spoon speed.
- Pour in the coconut milk and the peas and set 5 min/100C/reverse/spoon speed.
- Add the cooked rice and mix 2 min/reverse/spoon speed.
- Adjust the salt and serve with fresh cilantro on top.
Tips
- The coconut milk softens the spiciness of the red curry.
- Washing the jasmine rice leaves it looser and more aromatic.
- Adjust the amount of curry paste according to your taste for spice.
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