Vegetable chopped curry with basmati rice
easy
45 mins
45 mins
Ingredients
- 250 g Carrots
- 200 ml Vegetable broth (instant)
- 250 g frozen green beans
- 150 g frozen peas
- 1 Onion
- 1 Garlic clove
- 1 chili pepper
- 1 TABLESPOON Oil
- 250 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Coconut milk
- 1 TEASPOON yellow curry paste
- 1/2 TEASPOON Cornstarch
- 40 g Cashew nuts
- 1/2 bunch Chives
- 7-10 Tbsp possibly curry
Directions
- 1
Peel, wash and cut the carrots into bite-sized pieces. Heat the stock in a pot. Cook the carrots for about 10 minutes. Add beans and peas for the last 3 minutes. Remove the vegetables with a skimmer.
- 2
Meanwhile peel the onion and garlic. Cut the onion into fine cubes. Chop garlic finely. Cut the chilli lengthwise and scrape out the seeds. Cut the pod into fine rolls.
- 3
Heat the oil in a frying pan. Fry the minced meat in it until crumbly. Add chilli, onions and garlic and fry. Season to taste with salt and pepper and remove. Deglaze frying fat with broth and coconut milk. Add curry paste and bring to the boil. Stir starch with a little cold water until smooth. Stir in and bring to the boil again. Add minced meat and vegetables to the sauce and warm up. Season to taste with salt and pepper.
- 4
Roast the cashew nuts in a pan without fat, take them out and chop them roughly. Wash the chives and shake dry. Cut the chives, except for a few stalks for garnishing, into small rolls and sprinkle over the curry. Sprinkle with cashew nuts and possibly dust with curry powder. Basmati rice tastes good with it
Nutrition Facts
690 kcal
28 g
47 g
36 g
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