Asian goulash with curried rice

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Clean and wash the cauliflower. Cut the florets from the stems. Clean chilli pepper, cut lengthwise and remove seeds.

2. 2

   Wash the pods and cut into rings. Wash lemon grass, cut lengthwise and press flat with the back of a knife. Wash the coriander and dab dry. Remove flesh from skin and bone. Remove coarse sinews and fat.

3. 3

   Dice the meat and pat dry. Heat oil in a roasting pan. Brown the meat all around. Season with salt and pepper. Add tomato paste, lemon grass, 2-3 tbsp curry and 1 tsp turmeric and sauté briefly.

4. 4

   Deglaze with broth and coconut milk. Add half of the coriander and chilli, bring to the boil and cook over a low heat for about 20 minutes. Prepare rice in boiling salted water according to package instructions. Add carrots and cauliflower to the goulash 8-10 minutes before the end of cooking time.

5. 5

   Clean, wash and cut the spring onion into rings. 4 minutes before the end of cooking time add peas and spring onion, bring to the boil. Stir in sauce thickener, bring to the boil. Drain rice and let it drain. Mix rice with 1 tbsp curry, 1 tsp turmeric and butter and fill into bowls.

6. 6

   Season goulash with salt, pepper and sugar. Arrange Asian goulash on plates, garnish with remaining coriander.

Nutrition Facts

KCAL
660 kcal

CARBS
64 g

FATS
28 g

PROTEINS
41 g