Carrot and coconut stew
easy
30 mins
30 mins
Ingredients
- 125 g Patna Long grain rice
- 7-10 Tbsp Salt
- 1 kg Carrots
- 1 medium onion
- 20 g fresh ginger
- 1-2 Garlic cloves
- 1 red chilli pepper
- 40 g Butter or margarine
- 1 l Vegetable broth (instant)
- 200-250 g Oyster mushrooms
- 125 g Spring onions
- 1 can(s) (425 ml/400 ml capacity) Coconut milk, creamy
- 1-2 TABLESPOONS Lime juice
Directions
- 1
Cook the rice in boiling salted water according to the package instructions. Clean, wash and cut carrots into thick slices. Peel onion, ginger and garlic. Finely dice onion and ginger, press garlic through a garlic press. Cut the chilli lengthwise, remove the seeds and chop the pod. Heat 20 g fat in a pot.
- 2
Sauté onion, ginger, garlic and chilli in it. Add carrots, steam briefly and deglaze with stock. Cover and cook for about 10 minutes. Meanwhile clean the oyster mushrooms and cut them in half or in pieces, depending on their size. Clean and wash spring onions and cut into rings. Heat 20 g fat in a large pan and fry the oyster mushrooms until golden brown, turning them. Finally add spring onions, fry briefly and season with salt and pepper. Keep warm. Lift 1-2 skimmers with carrot pieces out of the stock and set aside. Puree the remaining carrots in the stock. Pour in coconut milk, add the carrots set aside again and bring to the boil briefly.
- 3
Heat 20 g fat in a large pan and fry the oyster mushrooms until golden brown, turning them. Finally add spring onions, fry briefly and season with salt and pepper. Keep warm. Lift 1-2 skimmers with carrot pieces out of the stock and set aside. Puree the remaining carrots in the stock. Pour in coconut milk, add the carrots set aside again and bring to the boil briefly. Season soup with salt and lime juice and divide into deep plates. Add rice, oyster mushrooms and spring onions to the soup and serve immediately
Nutrition Facts
420 kcal
43 g
23 g
7 g
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