40gfresh corianderleaves and stalk roughly chopped plus a little more coriander leaves for serving
2spring onionscut into large pieces together with the greens
2clovesgarlicpeeled
1tbsppeeled and coarsely chopped ginger
2tspcurry powder
1tspground cumin
1tspsalt
some chilli powder or chilli flakesoptional
grated zest of 1 organic lemon
3tbsplemon juice
2tbspolive oil
For the vegetables:
1small broccoli
200gBrussels sprouts
3medium-sized carrots
1tbspolive oil
400mlcoconut milk
200mlwater
Salt and lemon juice to taste
Instructions
Wash the basmati rice in a sieve, place in a saucepan with a suitable lid and add water and salt. Bring the whole thing to a boil with the lid closed. As soon as the water boils, turn the heat up to the lowest possible temperature and let the rice steep for about 15 minutes until it is cooked through. If necessary, switch off the stove completely so that the rice does not burn.
In the meantime, prepare the curry paste. To do this, puree all the ingredients in the Hexler or in the food processor until they are creamy. If the mixture is too dry and doesn't blend well, add a little water.
For the vegetables, cut the florets from the broccoli. We don't need the stalk for the recipe*.
Wash the Brussels sprouts, cut off the stalk and cut in halves. Wash the carrots thoroughly and cut them into slices.
Heat a large and deep pan or saucepan. Pour in olive oil and fry the broccoli, Brussels sprouts and carrots for 2 minutes while stirring. Deglaze with coconut milk and water and add the green curry paste. Simmer over medium heat with the lid closed for about 15 minutes, until the Brussels sprouts are firm to the bite. Season to taste with salt and lemon juice.
Serve the curry with the rice and some freshly chopped coriander.
Wellcuisine-Tipp
You can later use the broccoli stalk for example to make a vegetable soup with some potatoes and carrots, which is pureed at the end of the cooking time.