2 persons, 40 min
| Phase | Ingredients | Amounts | How to |
| Rice | 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.
|
| Okra Curry | Sunflower oil or coconut oil
Ginger Soy sauce
|
1 tsp
Little piece 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 |
| Cocos milk
Curry powder
Garlic
Okras
(salt) |
1 can
Quite some
1 toe, chopped small
As much as you want, make sure it is enough for the amount of people 😀 |
Chop the okras according to the size as shown on the picture. Then add all ingredients and cook for 7 min (al dente). | |
| Celery stalks | Celery stalks
Soy sauce
Sesame
Sunflower oil |
4
3 shots
1 Tbsp
1 Tbsp |
Chop the celery and put them into a pan with the hot oil. Add the soy sauce and let the celery cook on medium heat for around 8 minutes. Use the sesame to garnish. |
| Beetroot Curry | Sunflower oil or coconut oil
Ginger
|
1 tsp
Bigger piece
|
Let the ginger roast a little bit in the hot oil. |
| Cocos milk
Curry powder
Garlic
Beetroots (pre-cooked)
(salt) |
1 can
some
1 toe, chopped small
As much as you want, make sure it is enough for the amount of people 😀 |
Chop the beetroots according to the size as shown on the picture. Then add all ingredients and cook for 15 min so that the sweet taste of the beetroots can enter into your curry. While cooking the beetroots add the garlic. The garlic shall be still rather fresh in your dish so that you have full garlic taste in it. |
