Vegetable curry | ProVeg International

Ingredients

• 750 g seasonal vegetables (e.g. carrots, paksoi, broccoli)
• 2 onions
• 2 garlic cloves
• 2 chili pepper
• 50 g cashews
• 8 tbsp rapeseed oil
• 2 tsp curry paste (e.g. Thai red curry paste)
• 200 ml coconut milk
• 2 tbsp soya sauce
• 2 tsp vegetable broth
• 250 g basmati rice
• 0,5 tsp cinnamon
• 1 tsp sugar
• pepper & salt (to taste)
• cilantro (to taste)