2 persons, 20 min
|Rice||As much as you want||Boil the rice and let it swell for around 20 min. Please prepare the rice according to the instruction on your package as boiling and swelling times differ.
|Sunflower oil or coconut oil
3 shots (not to confuse with amount of shot glasses!)
|Let the ginger roast a little bit in the hot oil. Add the soy sauce|
Cauliflower roslets, celery, zucchinis or other veggies that you want to have in your curry
1 toe, chopped small
As much as you want, make sure it is enough for the amount of people 😀
|Chop the veggies according to the size as shown on the picture. Then add all ingredients and cook for 7 min (al dente). In case you use eggplant, put the eggplant minimum 5 minutes before the other ingredients, as eggplant needs longer to get done. As I like it salty I add some more salt in the sauce. However, this is up to you!
|Cilantro||According to preference||Garnish with some fresh cilantro|