Wuselig Recipes · Recipe 30
VeganMild coconut vegetable pan
Mild coconut vegetable pan: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel sniffs the coconut milk. Puschel“It smells like a journey!” Flauschi sets down the rice. Flauschi“Today we travel from our table to vegetable island.” He makes a little rice beach on his plate.
Preparation: about 15 min · Cooking/baking: about 20 min · Total: about 35 min
For 4 family portions
How to make it
In a few words: Cook vegetables in coconut milk and stock until soft and serve with separately cooked rice.
Ingredients
- 250 g long-grain rice
- 500 ml water; follow rice packet instructions
- 2 carrots
- 1 small courgette
- 1 red pepper
- 1 tbsp rapeseed oil
- 200 ml unsweetened coconut milk
- 150 ml vegan vegetable stock
- ½ tsp mild chilli-free curry powder
- If needed: a small pinch of salt
Method
- Children: Wash vegetables and weigh rice.
- Adults: Peel carrots and finely dice them, courgette and deseeded pepper.
- Adults: Cook rice following the packet, about 15–20 minutes.
- Adults: Warm oil; cook carrots for 5 minutes, add courgette and pepper and cook for another 5 minutes.
- Adults: Stir in coconut milk, stock and mild curry powder. Simmer for about 10 minutes until vegetables are soft.
- Adults: Add 2–3 tbsp water if needed. Taste before deciding whether a small pinch of salt is necessary.
- Children: Serve once slightly cooled. Cool rice leftovers promptly and refrigerate.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Depending on stock and curry: celery or mustard. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.