Freestyle Curry
Community member
"Sounds like a lot of work and ingredients but it’s totally worth it! You can eat this any day & it’s super fresh, stuffing & vegan 🌱 The combination of fresh herbs with vegetables and the coconut milk create an amazing taste altogether, making this Curry one of my favorites."
Difficulty
Medium 👍Ingredients
Utensils
sieve, knife, cutting board , Pan, some oil, wooden spoon , sieve, pot , Knife, cutting board, sieve, bowl
Step 1/6
- 1¼ carrots
- 2 boiled potatoes
- ⅜ red bell pepper
- sieve, knife, cutting board
Wash and cut veggies except sprouts and peas
Step 2/6
- 160 ml coconut milk
- ⅜ onion
- ¾ cloves garlic
- ⅜ tsp fresh red chili
- 1⅝ tsp red curry paste
- Pan, some oil, wooden spoon
Fry onion and garlic until glazed, add fresh chili, add curry paste & mix, then add coconut milk
Step 3/6
- 60 g rice
- sieve, pot
Rinse rice and cook according to preference
Step 4/6
- 80 g soy sprouts
- 80 g sugar peas
- salt, pepper
- ⅜ tsp curry powder
- ⅜ tsp chili powder
- ⅜ tsp ground coriander
- ⅜ tsp Kurkuma powder
Once coconut milk “sauce” is cooking, add spices, salt and pepper & mix. Then add all the veggies, stir and let simmer, add sprouts and sugar peas last since they don’t need to cook as much
Step 5/6
Let simmer on medium heat until veggies are soft enough and everything looks like a nice almost creamy sauce
Step 6/6
- ¼ lime (juice)
- 2 leaves fresh Koriander optional
- Knife, cutting board, sieve, bowl
Drain rice once it’s cooked, add lime juice and fresh cut Koriander