Cucumber curry with Basmati rice
Ingredients
- Curry
- 2 slicing cucumbers
- 100 g beans
- 1 spring onion incl. green part
- 2 garlic clove
- 1 tbsp peanut oil
- 2 tbsp green curry paste
- 2.5 dl coconut milk
- 2 dl vegetable bouillon
- 150 g broccoli
- Basmati rice
- 250 g basmati rice
- 2 sticks lemongrass
- 4 dl water
- To serve
- 4 sprigs Thai basil
- 4 sprigs coriander
- 1 lime
Total time: 50m
Preparation Time: 50m
Servings
For
4 people
Nutritional Information
Contains 430 Kcal, 10g Protein, 58g Carbohydrates, 16g Fat
Ingredients
- Curry
- 2 slicing cucumbers
- 100 g beans
- 1 spring onion incl. green part
- 2 garlic clove
- 1 tbsp peanut oil
- 2 tbsp green curry paste
- 2.5 dl coconut milk
- 2 dl vegetable bouillon
- 150 g broccoli
- Basmati rice
- 250 g basmati rice
- 2 sticks lemongrass
- 4 dl water
- To serve
- 4 sprigs Thai basil
- 4 sprigs coriander
- 1 lime
Instructions
-
Curry
Halve the cucumber lengthwise, remove the seeds and cut diagonally into approx. 1 cm slices. Cut the beans in half. - Cut the spring onion into thin rings, finely chop the garlic. Heat the oil in a wide pan. Sauté the spring onion and garlic. Add the curry paste and cook for approx. 2 mins.
- Briefly cook the cucumber and beans. Pour in the coconut milk and stock, bring to the boil, then simmer for approx. 20 mins.
- Cut the broccoli into florets, add to the curry, simmer for approx. 10 mins. until cooked.
-
Basmati rice
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. - Finely chop the inside of the lemongrass. Bring the water, rice and lemongrass to the boil, cover and leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
-
To serve
Tear the basil and coriander, cut the lime into wedges. Plate up the cucumber curry with the Basmati rice. Scatter the herbs on top and serve with the lime wedges.
