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Curried rice with mixed vegetables

This dish won't take more than 15 minutes to prepare. It's a nice alternative to the regular stir-fried rice. Select seasonal vegetables and you'll be rewarded by a great tasting dish.

Serves 2.

200 ml coconut cream

50 g pickled bamboo shoots, cut into fine julienne strips

200 g vegetables such as baby corn, snake beans, ear mushrooms, Chinese broccoli (kale), thinly sliced

2 chopped garlic cloves

1 tablespoon vegan red curry paste

2 tablespoons light soy sauce

2 tablespoons mushroom sauce

1 pinch salt

2 teaspoons coconut sugar

400 g rice, cooked (unsalted) and refrigerated for at least 1 hour

3 coriander sprigs, coarsely chopped

Bring the coconut cream to a boil and cook the bamboo shoots, garlic and curry paste over a low heat for about 5 minutes.

Add the rest of the vegetables and the seasoning (soy sauce, mushroom sauce, salt, sugar). Cook for about 2 more minutes.

Add the rice and cook for about 3 minutes or until the rice is hot. Taste to adjust seasoning. Sprinkle with coriander and serve.

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