Vegetable Thai Curry

Name: Vegetable Thai Curry
Cook time: 35 min
Total time: 35 min
Yield: 2 Servings
Ingredients: 2 Karotten; 0,5 Spitzkohl; 0,5 Brokkoli; 50 g Champignons (1); 1 Zwiebel (1); 2 Knoblauchzehen (1); 2 Stangen Zitronengras (halbieren, hinterher entfernen); 2 Kaffir Limettenblätter (als ganze Blätter hinzufügen); 0,5 Galgantwurzel (in große Scheiben schneiden, hinterher entfernen); 1 TL Spirulinapulver; 300 ml Kokosmilch (1); 1 EL Kokosöl zum Anbraten; 1 Frühlingszwiebel (1) (Deko); 0,5 Bund Koriander (Deko); 80 g Basmatireis

Suitable for the following diets:

vegan
histaminarm
glutenfrei
laktosefrei

glutenfrei
histaminarm
laktosefrei
Rezepte
vegan
vegetarisch

Cook time 35 min.

Level average

Cook time

Cook basmati rice according to package directions.
Peel and slice the carrots.
Cut the pointed cabbage into fine strips.
Cut the mushrooms (1), broccoli, and onion (1) into large pieces.
Finely chop the garlic cloves (1).
Sear all vegetables in coconut oil.
Halve and add the lemongrass.
Cut the galangal root into large slices and add it with the lime leaves.
Now deglaze the vegetables with coconut milk (1) and stir in the spirulina powder.
Simmer for 5-10 min. Remove the lime leaves, lemongrass, and galangal root.
Serve the vegetable curry with basmati rice, spring onion (1), and coriander.