I personally think everything looks cuter in a bowl; Buddha bowls, sushi bowls, poke bowls, you name it. That is why, when I made this curry, I thought I would serve it in a bowl-style. I think the different components, rice, curry and vegetables, look so fresh and tasty together!
For this vegetable curry I chose fennel. Fennel has an anis-like flavour, but cooking it makes it a bit milder, so don’t be afraid of it. I think the spicy flavour complements a curry with some plain white rice very well. To add a bit of protein I chose edamame beans, but of course feel free to use tofu or tempeh if you prefer that.
I personally love using frozen veggies like edamame beans and in this case green asparagus because this means you can just keep your ingredients at hand and just whip this up any day you like!
Ingredients for two people:
- 120 grams of rice
- 300 grams of fennel
- 200 grams of green asparagus (frozen)
- 150 grams of edamame beans (frozen)
- A little bit of oil
- One small can of coconut milk (165 mL)
- 2 tbsp. of red curry paste
- 15 grams of corn starch
- Bring water to a boil, add your rice and simmer for 10 minutes, drain, then let rest for 10 minutes.
- Meanwhile, make your curry: heat some oil in a pan and fry your fennel for 2-3 minutes
- Add your curry paste and fry that until it starts to stick to the pan, when that happens add your coconut milk. Fill the can twice with water and add that to the curry pan. Let simmer for 15 minutes
- Add corn starch to a glass with cold water, and stir that into the curry to thicken it
- 10 minutes before serving, thaw your asparagus and green beans by adding them to a pan with cold water, bringing it to a boil and with the heat turned off, let that sit for 5 minutes
- Add your rice, curry, asparagus and edamame beans to a bowl and enjoy!