Cucumber curry with Basmati rice

Vegetarian summer Spring
Total: 50 min. | Active: 50 min.

Curries are best eaten during the colder months? Nonsense! This meat-free version with cucumber, beans and broccoli will be a treat for the soul and the taste buds, even in the height of summer.

Recommended by:
FOOBY Team

Ingredients

for 4 people

Curry
2  slicing cucumbers
100 g beans
1  spring onion incl. green part
2  garlic cloves
1 tbsp peanut oil
2 tbsp green curry paste
2 ½ 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

How it's done

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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