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Vegan chicken curry with rice and green beans

Creamy vegan chicken curry over fluffy rice, with tender green beans
Warm curry flavor, gently spiced and rich with coconut milk
Finished with fresh parsley and a sesame crunch for cozy comfort

dinner ⏱ 25 min 520 kcal / portion 75.0 g carbs / portion (estimated) vegan sesame

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v1 · rb0e705f985 20260727Z1751 150 g rice 300 g green bean tender-crisp (cooked 10 min, then 2 min together) 1 piece onion finely chopped 2 pieces garlic finely chopped 1 tbsp ginger finely chopped 175 g chicken vegan chicken pieces 250 ml coconut milk 🍳 cook rice 🍳 ⏱ 10 min shell and cook green beans until tender-crisp 🔪 finely chop onion 🍳 ⏱ 2-3 min sauté onion 🍳 ⏱ 5 min sauté onion together with a bit of water if needed 🍳 ⏱ 10 min simmer onion 🔪 finely chop garlic 🔪 finely chop ginger 🍳 add and sauté onion, garlic, and ginger 🍳 add paprika and curry and sauté briefly 🍳 ⏱ 15 min simmer the curry with coconut milk 🍳 ⏱ 2 min cook green beans together in the curry 🍳 fold in chicken pieces and simmer until done 🍽 serve with cooked rice, garnish with sesame seeds and parsley Vegan Chicken Curry 🍲 1 piece paprika pieces (as written) 1 tsp curry sesame seed to taste parsley to taste garnish (as written) paprika, curry coconut milk chicken sesame seed, parsley
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Preparation steps

  1. cook rice
  2. shell and cook green beans until tender-crisp 10 min
  3. finely chop onion
  4. sauté onion for 2-3 min
  5. sauté onion together for 5 min with a bit of water if needed
  6. simmer onion for 10 min
  7. finely chop garlic
  8. finely chop ginger
  9. add and sauté onion, garlic, and ginger
  10. add paprika and curry and sauté briefly
  11. simmer the curry with coconut milk for 15 min
  12. cook green beans together in the curry for 2 min
  13. fold in chicken pieces and simmer until done
  14. serve with cooked rice, garnish with sesame seeds and parsley

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