Vegetable Curry

This is my version of a vegetarian curry, it's quick and easy, a little bit spicy and deliiicious.

You need (serves 2):

1 big carrot

some green beans

1 red or green pepper

1 tin of coconut milk

1 clove of garlic

2 small onions

1 tbsp yellow curry paste

You cannot substitute the coconut milk, otherwise the curry paste would be too strong. If you didn't taste coconut milk yet: it doesn't taste like coconut, it's mild and complements perfectly with the spiciness of the curry, try it! First, wash and peel vegetables. You can use whatever you like, I just used the vegetables I had on hand. Then quarter the onions, you can also chop them if you don't like big pieces, cut the carrot in slices and mince your garlic. I've cut the green beans in two just because I want bite size pieces. I put my rice in a ricecooker and let it cook until it's done. Meanwhile, sauté the vegetables in a pan until they're slightly cooked, but still crunchy, then put them on a plate and set aside.  Add a tiny bit of vegetable oil in the pan you just cooked the vegetables in, add the desired amount of curry paste and  the garlic. Sauté that briefly and then add your coconut milk (I like the sauce quite runny but you can add as much milk as you want). Let it simmer for  a few minutes and then add your vegetables. Cook until everything is well combined and the vegetables absorbed some of that sauce. Serve it with the rice and sprinkle some chopped parsley all over. Enjoy!

Extra tip: You can fry a chicken brest in a pan, slice it and add it to the curry.