Sauteed vegetables with curry sauce and ginger

Do you like curry? Because it is a great way to try new flavors from different cuisines, especially because it suits many different dishes, you have plenty of options. A good selection of curry sauce and ginger vegetables to enter the world of saut�ed, curry dishes that are quite popular in Thai cuisine! Although curry is often associated with Indian cuisine, it is much more than that. The origin of the word curry means k�k yellow K�. Nowadays, especially in the cuisines of mostly South Asian countries such as India, Indonesia, Malaysia, Sri Lanka and Thailand; It is used to complete meat, vegetable or fish dishes. This recipe, which we will prepare, takes 40 minutes in total and is a good choice for moments when time is limited.

Materials

1 cup brown rice (optional),
2.5 teaspoons of coconut oil,
1 cup chopped broccoli,
1 piece of finely chopped carrot,
1 small chopped onion,
1 green or red pepper, chopped
1 bowl of peas,
� cup mushroom,
� cup of chopped red cabbage,
� cup of green beans,
300 ml of coconut milk,
1.5 tablespoons curry paste or 1 tsp powder curry,
1.5 teaspoons ginger

How to;

If you want to serve the vegetable sota on the rice, start with the rice first. Then bake the brown rice in the way you like and close the lid and let it rest. Then, in a large saucepan, heat the coconut oil over medium heat and then put the chopped vegetables in the saucepan. Coconut oil is one of my favorite oils in terms of being resistant to high temperatures as well as being full of healthy fats.

Saut� the vegetables for 8-10 minutes until soft. This mixture is full of health. While fungi strengthen immunity, broccoli helps prevent cancer and strengthens bones. Peppers are loaded with vitamin C and carrots are a great source of vitamin A, which is very important to see healthy.

When all the vegetables are soft, turn down the pot and add coconut milk, curry and fresh grated ginger. Mix the vegetables until all ingredients are thoroughly blended and then close the lid and cook on low heat for 30 minutes.

At the end of half an hour, take the prepared rice in the serving dish. Then take over the vegetable sothe.

Sprinkle with chopped green onions and finely chopped cilantro. Enjoy your meal�