Servings: 2
Calories: 420kcal
Ingredients
Curry
- 1 zucchini
- 2 small red onions
- 3 garlic cloves
- 3 carrots
- 1/2 red pepper
- 100 g green beans frozen
- 100 g chick peas canned
- 1 chicken stock cube
- 165 ml coconut milk
- 2 tbsp red thay curry paste
- 1 tsp curry powder
- 1 tbsp corn starch
- 1 l boiling water
- salt to taste
Side dish
- 100 g basmati rice
Instructions
- Peel the onions, the garlic cloves, the zucchini and carrots. Take out the seeds from the pepper half and the zucchini. Dice the onions, the zucchini and the pepper, cut the carrots length-wise into thin sticks.
- Preheat a deep pan and warm up the garlic and the onions for half a minute while stirring continuously.
- Add the pepper and the carrots.
- Crumble the chicken stock and add 250 ml of boiling water. Put the lid on and leave to simmer for 10 minutes.
- Add 500 ml of water, the zucchini dices, the frozen green beans and keep to a low simmer until the beans are half cooked through.
- Mix the coconut milk with the curry powder and the red thay curry paste, then add the mix on the simmering vegetables.
- Put the lid on and leave to simmer for 5 minutes, then add the drained chick peas, extra salt seasoning if necessary and another 5 minutes to simmer.
- Mix the corn starch with 3 tbsp of sauce in a bowl, then add to the veggie pan and mix thoroughly.
- Serve hot with freshly boiled rice.