For the curry
2 onions, diced
2 cloves of garlic, cut into thin slices
4 slices of ginger, julienned
½ red pepper, cubed
½ green pepper, cubed
2 carrots, sliced
1 eggplant, cubed
2 tablespoons of curry
350 ml of coconut milk
For the basmati rice
300 g of basmati rice
600 ml of water
1 clove of garlic
1 bay leaf/kaffir lime
Coconut chips, toasted
Cashews, toasted and salted
Cut the vegetables.
Heat neutral oil in a bowl and cook the vegetables for some minutes, until they are golden brown.
Add the curry and toast it for 2 more minutes.
Then add the coconut milk and cook at a low temperature for 20 minutes without the lid at all times.
The vegetable should lose their shape and become soft.
At the last minute, chop and add the coriander.
Season with salt and pepper and set aside until it is time to serve.
For the rice
Put the rice in a pot together with the bay leaf, the crushed garlic clove, salt and twice as much water. Cover with a lid and cook at a low temperature until all the liquid is absorbed.
Preparation time: about 18-20 minutes.
Plate it by putting the rice in a bowl with the curry on top and finish with toasted coconut, barely chopped cashews and fresh coriander.