Light vegetable curry with rice

Name: Light vegetable curry with rice
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 50 g frozen peas; 150 g Cauliflower; 1 (100 g) Carrot; 1/2 (100 g; leek) stalk of leeks; 1 ( 80 g) Onion; 30 g Thai rice composition; 7-10 Tbsp Salt; 10 g Peanut kernels; 1 TEASPOON Oil; 1/2 TEASPOON yellow curry paste; 7-10 Tbsp Curry Powder; 40 ml Coconut milk; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 1/2 TEASPOON Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

50 g frozen peas
150 g Cauliflower
1 (100 g) Carrot
1/2 (100 g; leek) stalk of leeks
1 ( 80 g) Onion
30 g Thai rice composition
7-10 Tbsp Salt
10 g Peanut kernels
1 TEASPOON Oil
1/2 TEASPOON yellow curry paste
7-10 Tbsp Curry Powder
40 ml Coconut milk
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
1/2 TEASPOON Cornstarch

Directions

1
Defrost the peas. Wash and clean the cauliflower and cut into small florets. Peel and wash the carrot and cut it diagonally into pieces. Clean, wash and cut leek into rings. Peel onion and cut into fine cubes.
2
Prepare rice in boiling salted water according to package instructions. Cook cauliflower and carrots in a pot with boiling salted water for about 10 minutes. Add the leek 3 minutes before the end of the cooking time. Drain the vegetables. Roast peanuts in a pan without fat. Heat the oil in a pot and fry the onion cubes in it with the curry paste and powder. Deglaze with coconut milk and broth, bring to the boil. Season with salt and pepper. Mix the starch with a little water and thicken the sauce with it.
3
Roast peanuts in a pan without fat. Heat the oil in a pot and fry the onion cubes in it with the curry paste and powder. Deglaze with coconut milk and broth, bring to the boil. Season with salt and pepper. Mix the starch with a little water and thicken the sauce with it. Re-heat the vegetables and fold in the peanuts
4
Arrange vegetables with rice on a plate