Green vegetable Curry with coconut milk & peanut butter

This post is also available in german/deutsch.This nourishing green vegetable curry is a every day winner.

GREEN VEGETABLE CURRY

1 large onion, cut into thin slices
1 garlic clove, finely chopped
3 medium carrots (yellow and orange), slice
1 green spicy chili, chopped
80 g green beans, cut into 2 cm pieces
4 celery stalks, cut into 1 cm pieces
5-6 Pimientos, cut in half and remove the stalk
1 handful of baby spinach
1 tsp turmeric powder
1 tsp curry powder
400 ml of coconut milk
3 tbsp of peanut oil or coconut oil
Optional, lemongrass, chopped
salt
Rice for 2 persons

Wash vegetables and process as described above.
Cook rice according to the package instructions and set aside.
Sauté the onion slices, garlic, lemongrass and chili. Add spices and stir.
Add vegetables, except the Pimientos, and sauté for 5 minutes.
Deglaze with a little water and then add 400 ml of coconut milk. Salt.
Simmer on a low heat for 15 min.
Add the pimientos and spinach leaves 2 minutes before the end.
Serve with rice and cocktail tomatoes.

Enjoy the meal.
Love Kathrin

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Green vegetable Curry with coconut milk & peanut butter

Delicious and nourishing green vegetable curry with rice. Its a great meal for every day.

Course Curry

Cuisine spicy, warm

Keyword vegetables

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Klaraslife

Ingredients

• 1 large onion cut into thin slices
• 1 garlic clove finely chopped
• 3 medium carrots yellow and orange, slice
• 1 green spicy chili chopped
• 80 g green beans cut into 2 cm pieces
• 4 celery stalks cut into 1 cm pieces
• 5-6 Pimientos cut in half and remove the stalk
• 1 handful of baby spinach
• 1 tsp turmeric powder
• 1 tsp curry powder
• 400 ml of coconut milk
• 3 tbsp of peanut oil or coconut oil
• Optional lemongrass, chopped
• salt
• Rice for 2 persons

Instructions

• Wash vegetables and process as described above.
• Cook rice according to the package instructions.
• Sauté the onion slices, garlic, lemongrass and chili. Add spices and stir.
• Add vegetables, except the Pimientos, and sauté for 5 minutes.
• Deglaze with a little water and then add 400 ml of coconut milk. Salt.
• Simmer on a low heat for 15 min.
• Add the pimientos and spinach leaves 2 minutes before the end.
• Serve with rice and cocktail tomatoes.

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