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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
If you try this green vegetable curry or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Green vegetable Curry with coconut milk & peanut butter
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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