Green Vegetable Coconut Curry with Wholegrain Basmati Rice

Name: Green Vegetable Coconut Curry with Wholegrain Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 100 g wholegrain basmati rice; to taste salt; 150 g frozen fine green beans; 200 g bimi (baby broccoli, alternatively broccoli florets); 125 g sugar snap peas; 1 piece onion; 1 clove garlic; 15 g ginger; 2 tsp virgin coconut oil; 2 tsp red curry paste; 2 tsp tomato purée; 200 ml coconut milk; 100 g young leaf spinach; to taste freshly ground pepper; 1 tbsp lime juice; 25 g cashew nuts

Lunch Savory Asian Gluten-free Vegetarian Curry

Green vegetable coconut curry with basmati rice, onion, garlic, ginger, coconut milk, curry, lime juice and cashew nuts, vegetarian and gluten-free.

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Preparation time 45 min (30 min cooking/baking)

Inspired by 17842998988227271265086136779335.jpg (17.07.2026)

Ingredients

2Servings

100 g wholegrain basmati rice (350 kcal)
salt (0 kcal)
150 g frozen fine green beans (45 kcal)
200 g bimi (baby broccoli, alternatively broccoli florets) (70 kcal)
125 g sugar snap peas (40 kcal)
1 piece onion (40 kcal)
1 clove garlic (5 kcal)
15 g ginger (12 kcal)
2 tsp virgin coconut oil (72 kcal)
2 tsp red curry paste (20 kcal)
2 tsp tomato purée (10 kcal)
200 ml coconut milk (350 kcal)
100 g young leaf spinach (23 kcal)
freshly ground pepper (0 kcal)
1 tbsp lime juice (4 kcal)
25 g cashew nuts (140 kcal)

Nutrition	per serving	per 100 g
Calories	591 kcal	129 kcal
Carbohydrates	62,6 g	13,7 g
Fat	25,8 g	5,6 g
Protein	15,6 g	3,4 g

Allergens & Intolerances

Contains
GlutenNüsseSellerieSenf

Does not contain
LactoseEierSojaSesamFischKrebstiere

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

7 /10

This dish offers a good balance of carbohydrates from whole grain rice and protein from vegetables and cashews. It contains a moderate amount of fat, primarily from coconut milk and cashews, contributing to a satisfying meal. The inclusion of various vegetables suggests a decent range of vitamins and minerals.

Preparation steps

Ingredients per step

Cook wholegrain basmati rice in lightly salted water covered for about 30 minutes according to package instructions until the water is fully absorbed. Then let the rice steam uncovered.
- 100 g wholegrain basmati rice (350 kcal)
- salt (0 kcal)
Thaw fine green beans. Wash bimi, trim stalk ends and cut into large pieces. Clean, wash and diagonally halve sugar snap peas. Peel and slice onion. Peel and finely dice garlic and ginger.
- 150 g frozen fine green beans (45 kcal)
- 200 g bimi (baby broccoli, alternatively broccoli florets) (70 kcal)
- 125 g sugar snap peas (40 kcal)
- 1 piece onion (40 kcal)
- 1 clove garlic (5 kcal)
- 15 g ginger (12 kcal)
Sauté onion, garlic and ginger in a wide pot with coconut oil over medium heat for 1 to 2 minutes. Add curry paste and tomato purée and fry while stirring for about 1 minute.
- 1 piece onion (40 kcal)
- 1 clove garlic (5 kcal)
- 15 g ginger (12 kcal)
- 2 tsp virgin coconut oil (72 kcal)
- 2 tsp red curry paste (20 kcal)
- 2 tsp tomato purée (10 kcal)
Add coconut milk and 125 ml water and bring to a boil while stirring. Add green vegetables (fine green beans, bimi, sugar snap peas) to the pot and simmer covered over medium heat for about 10 minutes.
- 150 g frozen fine green beans (45 kcal)
- 200 g bimi (baby broccoli, alternatively broccoli florets) (70 kcal)
- 125 g sugar snap peas (40 kcal)
- 200 ml coconut milk (350 kcal)
Sort, wash and drain spinach thoroughly. Add to the curry and season with salt, pepper and lime juice.
- salt (0 kcal)
- 100 g young leaf spinach (23 kcal)
- freshly ground pepper (0 kcal)
- 1 tbsp lime juice (4 kcal)
Coarsely chop cashew nuts. Serve curry with rice and sprinkle with cashew nuts.
- 100 g wholegrain basmati rice (350 kcal)
- 25 g cashew nuts (140 kcal)