Vegetable Curry with Coconut Milk and Rice
A mild vegetable curry with cauliflower, pepper and peas in coconut sauce, served with rice.
Ingredients
- 100 g cauliflower
- 70 g red bell pepper
- 50 g frozen peas
- 60 g onion
- 100 ml coconut milk
- 1 tsp curry paste
- 1 tsp rapeseed oil
- 50 ml water
- 150 g cooked rice
- Salt, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 92.9 kcal | 543 kcal |
| Protein | 2.1 g | 12 g |
| Carbs | 11.5 g | 67 g |
| Sugars | 2.3 g | 13 g |
| Fiber | 1.3 g | 8 g |
| Fat | 4.3 g | 25 g |
Instructions
- 1
Cut the vegetables
Cut the cauliflower into small florets, dice the pepper and finely chop the onion.
- 2
Cook the aromatics
Heat the oil in a deep frying pan. Soften the onion for 3 minutes, add the curry paste and cook for 30 seconds.
- 3
Simmer the curry
Stir in the cauliflower and pepper and fry for 3 minutes. Add the coconut milk and water, cover and simmer gently for 8 minutes.
- 4
Add the peas
Stir in the peas and cook uncovered for another 3–4 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.
- 5
Serve
Season with salt and serve with the warmed rice.
Tip
Curry pastes vary in heat, so start with one teaspoon and add more only at the end.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
