Carrot Coconut Sauce with Rice


Rating: 2.64 / 5.00 (14 Votes)


Total time: 45 min

Servings: 5.0 (servings)

Ingredients:











Instructions:

For the carrot-coconut sauce, wash, peel and slice half of the carrots. Put the coconut milk and water in a saucepan and crumble the bouillon cube over it.

Sprinkle the lemongrass powder on top, add the sliced carrots and cook everything until the carrots are done.

Peel and slice the remaining carrots as well, roast them briefly in a pot with oil and then mix in the grated ginger.

Add a little water and steam the carrots until soft. Meanwhile, puree the coconut milk-carrot sauce and add salt. Cook the rice. Salt the soft steamed carrots as well and mix with the rice.

Serve the rice-carrot mixture together with the sauce.

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