Vegetable coconut goulash
- 200 g long grain rice
- Salt
- 1/2 (approx. 300 g) Head of cauliflower
- 250 g Carrots
- 150 g frozen princess beans
- 1 onion
- 2 cloves of garlic
-
1 EL Oil span> - 1 Can (s) (400 ml ) Coconut milk
- 250 ml Vegetable stock (instant)
- Cayenne pepper
20 minutes
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- 1.
- Boil 500 ml of water, add rice and salt. Simmer over low heat for about 20 minutes. Clean the cauliflower, cut into small florets and wash. Peel, wash and cut the carrots into pieces.
- 2.
- Peel and finely dice the onion and garlic. Heat the oil in a pan and sauté the onion and garlic. Deglaze with coconut milk and vegetable stock and bring to the boil. Let the cauliflower and carrots simmer for about 8 minutes.
- 3.
- Add beans after 3 minutes. In the meantime, remove the rice from the stove and drain it if necessary. Stir rice into the vegetable stew and season with salt and cayenne pepper.
1 person approx.:
- 260 kcal li>
- 1090 kJ
- 7 g protein
- 4 g fat
- 49 g carbohydrates
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