Vegetable and coconut goulash

Name: Vegetable and coconut goulash
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1/2 (approx. 300 g) Head Cauliflower; 250 g Carrots; 150 g frozen princess beans; 1 Onion; 2 Garlic cloves; 1 TABLESPOON Oil; 1 can(s) (400 ml) Coconut milk; 250 ml Vegetable broth (instant); 7-10 Tbsp Cayenne pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1/2 (approx. 300 g) Head Cauliflower
250 g Carrots
150 g frozen princess beans
1 Onion
2 Garlic cloves
1 TABLESPOON Oil
1 can(s) (400 ml) Coconut milk
250 ml Vegetable broth (instant)
7-10 Tbsp Cayenne pepper

Directions

1
Boil 500 ml water, add rice and salt. Simmer over low heat for about 20 minutes. Clean the cauliflower, cut into small florets and wash. Peel, wash and cut carrots into pieces.
2
Peel and finely dice the onion and garlic. Heat the oil in a pan and fry the onion and garlic. Deglaze with coconut milk and vegetable stock and bring to the boil. Let cauliflower and carrots simmer for about 8 minutes.
3
After 3 minutes add the beans. In the meantime take rice from the stove and drain if necessary. Stir the rice into the vegetable goulash and season with salt and cayenne pepper.