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Vegetable curry with jasmine rice

Pikantne Valentine's Day Main dishes 60 min Medium 8 wyświetleń ~37.06 PLN - (0)
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Description

Delicate, creamy vegetable curry based on coconut milk served with aromatic jasmine rice. This vegan dish combines the sweetness of carrots and bell peppers, the gentle crunch of broccoli, and the subtle flavor of zucchini with a bold curry paste and a hint of lime. Perfect for Valentine's Day: it looks impressive on the plate (you can shape the rice into a heart), is filling, colorful, and aromatic. Excellent as a main dish served in dim light with a glass of white wine or a cool non-alcoholic drink. Flavor profile: creamy-spicy-sweet, with a tangy hint of lime; visually: vibrant colors of vegetables and green accents of coriander.

Ingredients (19)

Servings:
2
  • Jasmine rice 160 g
  • Coconut milk (can) 400 ml
  • Rapeseed oil 30 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Carrot 1.3 szt.
  • Red bell pepper 0.8 szt.
  • Zucchini 0.6 szt.
  • Broccoli 200 g
  • Red curry pasta 30 g
  • Soy sauce 30 ml
  • Lime juice 30 ml
  • Brown sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 10 g
  • Coconut flakes (for sprinkling) 10 g
  • Chili flakes / dried pepper 2 szczypty
💰 Szacowany koszt dania: ~37.06 PLN (18.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Jasmine rice

1

Measure 160 g of jasmine rice and transfer it to a small sieve. Rinse under cold running water for about 1-2 minutes, stirring with your hand, until the water is almost clear. This will remove excess starch and ensure the rice is fluffy after cooking.

Ingredients: Jasmine rice
Use a fine sieve or strainer. Rinsing the rice is key to preventing it from being sticky. Do not skip this step.
2

Transfer the rinsed rice to a medium pot (preferably with a thick bottom). Add 320 ml of water (the ratio of dry rice to water = 1:2 is too high for this rice; for jasmine rice, it is usually 1:1.5–1.75; we use 320 ml for 160 g). Season with a pinch of salt (1 g). Cover with a lid and bring to a boil over high heat until the water starts to boil. Once it starts boiling, reduce the heat to very low so that the surface just gently "flickers," and cook for 12 minutes.

Ingredients: Jasmine rice, Salt
Use a pot with a matching lid; cooking on too high heat will cause it to boil over or burn. Do not lift the lid while cooking — steam will escape.
3

After 12 minutes, turn off the heat and leave the rice covered for 10 minutes — the rice will finish cooking with the steam. After 10 minutes, fluff the rice with a fork, gently separating it to make it fluffy.

Ingredients: Jasmine rice
Use a fork instead of a spoon to avoid mashing the grains. The rice is ready when the grains are soft, have a bounce, and there is no raw center.

Preparing curry - preparing the vegetables

4

Wash all the vegetables. Peel and slice the onion into very thin feathers. Finely chop or grate the garlic (15 g) and ginger (20 g). Cut the carrot into thin half-moons (about 3 mm). Clean the bell pepper from seeds and cut it into strips about 1 cm wide. Slice the zucchini into half-moons, and divide the broccoli into small florets (about 2-3 cm). Prepare all the ingredients in bowls — this will streamline the process.

Ingredients: Onion, Garlic, Fresh ginger, Carrot, Red bell pepper, Zucchini, Broccoli
Use a sharp knife and a stable cutting board; preparing the vegetables in advance reduces the risk of burning while frying. If you don't have a grater for ginger, chop it very finely.

Preparing curry - sautéing the aromas

5

In a large skillet (wok), heat 30 g of rapeseed oil over medium heat. When the oil is hot (slightly shimmering), add the onion (150 g). Sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent — be careful not to let it brown too much. Add the chopped garlic and ginger and sauté for another 30-45 seconds, until you smell a strong aroma (be careful not to burn the garlic).

Ingredients: Rapeseed oil, Onion, Garlic, Fresh ginger
Use a medium-sized pan with a diameter of 26–28 cm or a wok. A wooden spoon or silicone spatula is perfect for stirring. The smell of garlic and ginger should be fresh and aromatic — if the garlic starts to burn (bitter smell), reduce the heat immediately.

Preparation of curry - adding the paste

6

Make a space in the center of the pan and add 30 g of red curry paste. Fry the paste for 1-2 minutes, stirring, until it releases an intense aroma and lightly toasts — the paste should darken and stop smelling 'raw'. After this time, mix the paste thoroughly with the sautéed onion, garlic, and ginger.

Ingredients: Red curry pasta, Onion, Garlic, Fresh ginger
Frying the paste without adding liquids briefly releases its aroma; however, watch to ensure it doesn't burn. Curry pastes are concentrated — use a rubber spatula to scrape the flavor from the bottom of the pan.

Preparing the curry - adding vegetables and coconut milk

7

Add the carrot and bell pepper to the pan; sauté for 2-3 minutes, stirring. Then add the broccoli and zucchini and sauté for another 1-2 minutes. Pour in 400 ml of coconut milk, stir, scrape up any burnt bits from the bottom of the pan, and bring to a gentle boil. Reduce the heat to low and cook uncovered for 10-12 minutes, until the vegetables are tender but still have a slight bite (al dente).

Ingredients: Carrot, Red bell pepper, Broccoli, Zucchini, Coconut milk (can)
Use a spatula to evenly mix the paste and milk. The cooking time depends on the thickness of the vegetable pieces — the carrot should be soft when pierced with a fork, and the broccoli should be tender but not mushy.

Preparing curry - seasoning

8

Add 30 g of soy sauce, 10 g of brown sugar, 2 g of salt, and 1 g of pepper. Mix and cook for another 2 minutes. Taste the sauce — if you need more saltiness, add a little soy sauce; if you need more acidity, add lime juice at the end. Turn off the heat and add 30 ml of lime juice and gently mix.

Ingredients: Soy sauce, Brown sugar, Salt, Black pepper, Lime juice
Season gradually and taste. Remember that lime will add freshness, so add the juice just before serving to preserve the aroma.

Finishing and serving

9

On a plate, place a portion of curry (about half the volume of the pan) and next to it, form a mound with 80 g of cooked jasmine rice. For a romantic touch: transfer the rice to a small bowl, press it down firmly, turn it over, and place the resulting cone or shape a heart with a layer of rice (use a teaspoon and the inner edge of the plate for finishing). Sprinkle the top with chopped fresh cilantro (10 g) and optionally 10 g of coconut flakes and a pinch of chili flakes (2 g) for heat.

Ingredients: Coconut milk (can), Fresh cilantro, Coconut flakes (for sprinkling), Chili flakes / dried pepper, Jasmine rice
Use a spoon to shape the rice; decorate just before serving to keep the toppings fresh. If you are using coconut flakes, you can briefly toast them in a dry pan (1-2 minutes) before sprinkling.
10

Before serving, taste the dish once more and possibly season with a few drops of lime juice or an extra pinch of salt. Serve hot, preferably immediately after preparation.

Ingredients: Lime juice, Salt, Black pepper
The flavor should be balanced: the creamy sweetness of coconut milk, the slight spiciness of the curry paste, and the fresh acidity of lime. Season gradually to avoid overpowering.

Fun Fact

💡

Curry is a broad category of dishes from South Asia and Southeast Asia. The curry paste used in Thai cuisine differs from Indian spice blends — it is fresh, moist, and often contains lemongrass, galangal, and lime.

Best for

romantyczna kolacja Walentynki kolacja dla przyjaciół

Tips

🍽️ Serving

Serve in shallow bowls, with rice on the side or shaped into a heart for a romantic effect. Add fresh cilantro and toasted coconut flakes just before serving. A lightly chilled white wine (e.g., riesling) or a coconut-lime drink pairs well.

🥡 Storage

Store curry in an airtight container in the fridge for up to 2 days. Keep the rice separate to prevent it from becoming soggy. For reheating: gently warm the curry over low heat with a little water or coconut milk to regain its creaminess. Freezing coconut milk for long periods is not recommended (it changes the texture).

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