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Vegetable Curry
Vegetable Curry

Vegetable Curry

with coconut milk, coriander and lime

This is a healthy version of the typical curry, rich in vegetable flavors and spices.


30 min

251 kcal

4 doses

Median

Eggplant, Red Onion, Zucchini, Boiled Chickpeas, Coriander, Curry powder, Coconut Milk, Lime and Basmati Rice are currently unavailable.

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Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

1/2 uni

(15 gr)

2 uni

(600 gr)

1 uni

(100 gr)

1 dstspn

1 uni

(33 gr)

1 uni

(250 gr)

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

251 kcal

1,048 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For rice:

01

Wash the rice well and drain, placing it in a deep pan.

02

Boil water in a kettle to speed up the process and add 2 scoops of boiling water to 1 scoop of rice.

03

Let the water and rice begin to boil with the uncovered pan. As soon as the boiling begins, turn the heat to low and cover the pan by letting the rice cook for 10 min or until the water is completely absorbed.

04

At the end stir with the help of a fork (not a spoon) so the rice is very loose.

For the Curry:

01

Chop the onion and sauté in a deep pan with the olive oil.

02

Add the peeled and sliced courgette, peeled eggplants and coriander stalks. Cover and simmer for at least 10 minutes until the vegetables release their juices.

03

Remove the lid and add coconut milk, curry and mix. Let it set for 5 min and finally add the boiled and washed grain. Garnish with coriander cut to taste.

04

Serve hot with a quarter of lime to season and basmati or brown rice cooked in water.

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