Cucumber curry with Basmati rice

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 430 Kcal, 10g Protein, 58g Carbohydrates, 16g Fat


  • Curry
  • 2 slicing cucumbers
  • 100 g beans
  • 1 spring onions incl. green parts
  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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