By Light Darko
Open the can of coconut milk and pour it into a medium saucepan over medium heat.
Add the 2 tablespoons of curry paste to the coconut milk and stir well to combine.
Bring the mixture to a gentle simmer, then add the 2 cups of mixed vegetables. Stir to coat all the vegetables in the curry sauce.
Let the vegetables cook in the curry sauce for about 10-15 minutes, or until they are tender but still vibrant in color.
While the vegetables are cooking, reheat the cooked rice in a separate pot or microwave until warm.
Once the vegetables are cooked, remove the saucepan from the heat and season the curry with salt and pepper to taste.
Serve the vegetable curry over a scoop of warm cooked rice and garnish with fresh coriander leaves.
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By Light Darko
This recipe is ready in 30 minutes and features coconut milk, mixed vegetables, curry paste and other delicious ingredients. Contains 410 calories total.
Open the can of coconut milk and pour it into a medium saucepan over medium heat.
Add the 2 tablespoons of curry paste to the coconut milk and stir well to combine.
Bring the mixture to a gentle simmer, then add the 2 cups of mixed vegetables. Stir to coat all the vegetables in the curry sauce.
Let the vegetables cook in the curry sauce for about 10-15 minutes, or until they are tender but still vibrant in color.
While the vegetables are cooking, reheat the cooked rice in a separate pot or microwave until warm.
Once the vegetables are cooked, remove the saucepan from the heat and season the curry with salt and pepper to taste.
Serve the vegetable curry over a scoop of warm cooked rice and garnish with fresh coriander leaves.
Calories per Serving: 410
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