Coconut rice with vegetables
Coconut makes this dish exotic freshness
Temperatures are rising and the sun’s rays lure us out the door – time for light summer dishes that are wholesome and good to go. Finally, one would like to spend in the summer months as much as possible outside. So, pre-cook, pack, take and enjoy on a beautiful sunny spot.
How it & apos; s: Peel two onions, a clove of garlic and a thumb-sized piece of ginger and finely chop. Halve A red chilli, remove seeds and cut into small cubes also (then well wash your hands). Clean, peel and cut them now half a kilo of carrots and half a kilo of celery into slices.
Prepare 200 grams of parboiled rice as on the package insert.
Heat two tablespoons of sunflower oil in a wok or a pan. Simmer onion, garlic and ginger in it. Give added after chilli, carrots and celery and let the whole thing for about ten minutes fry (not too hot). Delete the vegetables from a can of coconut milk and 100 milliliters broth. Now the coconut vegetables must still boil a little and let simmer. (Optionally also green) spice curry paste with salt, pepper and a teaspoon of red.
Align the Gemüsepfanne on together with the rice.