Recipe: 5-vegetable curry

Be honest, do you eat the recommended 250 grams of vegetables every day? This delicious curry full of vegetables will go a long way. It’s on the table in 20 minutes. Choose other vegetables if you like them better.

There are hardly any calories in vegetables, but many important nutrients, such as vitamins, minerals and fiber. If you eat a lot of vegetables, you lower your risk of all kinds of diseases, such as heart disease, colon cancer and type 2 diabetes.

For 4 servings ~ 20 minutes


  • 300 grams of wild rice
  • 400 ml canned coconut milk
  • 300 grams (vegetarian) chicken, scampis or tofu
  • 1 broccoli
  • 1 red bell pepper
  • 200 grams snow peas
  • 100 grams of bean sprouts
  • 1 ui
  • 2 tbsp curry paste of your choice (red, yellow, green)
  • 100 grams of cashew nuts
  • 2 handfuls of fresh coriander

    Read also: Why nuts are so healthy and help you maintain your weight


    1. First prepare all the vegetables: cut the broccoli into small florets, cut the pepper into strips and the onion into coarse pieces.
    2. Heat some oil in a wok pan and fry the curry paste for a few minutes until it starts to smell (be careful not to burn the curry).
    3. Deglaze the curry with the coconut milk and add all the vegetables (except the bean sprouts). Simmer over low heat for 10 minutes so that the vegetables are cooked.
    4. Heat some oil in another pan and fry the tofu, chicken or scampi over high heat until crispy. Add this to the curry just before serving.
    5. Prepare the rice according to the instructions on the package.
    6. Serve the curry with the rice and sprinkle with the coriander and cashew nuts.
      1. Which is actually better for runners, rice or pasta?

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