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Vegetable curry with rice

Vegetable Curry - Sandra Ludes - Gluten-free and healthy cooking for children and the family

Vegetable curry with rice - well, an extra portion of vitamin C, vitamin E, iron, potassium and magnesium? It can look so delicious! ? And did you know that cashews have an exceptionally high proportion of L-tryptophane? This is the amino acid our body needs for the happiness hormone serotonin. So: just the right thing! ?? ? 

Vegetable curry with rice

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Main courses
By Sandra Ludes Serves: 4 servings
Prep Time: 5 minutes Cooking time: approx. 25 minutes


  • Rice as you like (I always cook a whole pack and save the rest in the fridge to use it in the evening or the next noon e.g. as fried rice or for salad. This saves time and effort :-)
  • 2 large carrots
  • 2 peppers
  • 1 large zucchini or 2 small
  • 400 ml coconut milk (the creamy one from the can)
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon curry mild
  • 1 teaspoon coconut oil
  • Pepper
  • Cashew nuts
  • Parsley



Sauté the vegetables in a large pan or a large pot with 1 teaspoon of coconut oil.


Add 1 teaspoon turmeric, 1 teaspoon curry powder and a few pinches of black pepper, stir and fry briefly.


Add the coconut milk and cook for 10 minutes with a lid on. Add 1 teaspoon of salt and continue cooking for another 10 minutes without a lid.


Season again with salt and pepper.


For the children I always make it mild and spice up my plate.


Decorate with the rice, cashew nuts and parsley and enjoy!

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