Vegetarian Thai curry

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and clean the aubergine and cut it into slices about 1 cm wide. Place slices side by side on a plate or tray, salt on both sides and leave to stand. Wash the broccoli and cut into small florets. Halve the stalk lengthwise if necessary and cut into slices. Peel carrots and cut into pieces. Wash and clean spring onions and cut into pieces until green.

2. 2

   Cut the green part of the spring onions into rings and set aside. Clean, wash and chop the peppers. Dab aubergines dry and cut into cubes. Peel garlic and chop finely. Prepare rice in boiling salted water according to package instructions. Heat oil in a wok. Sauté the carrots, peppers and broccoli for about 3 minutes. Add aubergines and spring onion pieces and sauté for another 4 minutes. Remove vegetables from the wok. Cut the lemongrass lengthwise. Bring coconut milk, curry paste, lemon juice, soy sauce, sugar and lemon grass to the boil in the wok and simmer for approx. 5 minutes.

3. 3

   Sauté the carrots, peppers and broccoli for about 3 minutes. Add aubergines and spring onion pieces and sauté for another 4 minutes. Remove vegetables from the wok. Cut the lemongrass lengthwise. Bring coconut milk, curry paste, lemon juice, soy sauce, sugar and lemon grass to the boil in the wok and simmer for approx. 5 minutes. Add the vegetables and simmer again for another 5 minutes. Wash the coriander, dab dry and remove the leaves. Roughly chop the leaves. Remove the lemon grass. Add spring onion rings and coriander and turn off the heat. Drain the rice and serve with the curry

4. 4

   Add the vegetables and simmer again for another 5 minutes. Wash the coriander, dab dry and remove the leaves. Roughly chop the leaves. Remove the lemon grass. Add spring onion rings and coriander and turn off the heat. Drain the rice and serve with the curry

Nutrition Facts

KCAL
420 kcal

CARBS
53 g

FATS
20 g

PROTEINS
10 g