Bring water to a boil, simmer rice for about 20 minutes with lid closed. Meanwhile, peel and dice onion and garlic. Dice ginger, chop cilantro. Wash peppers, broccoli and carrot, remove stalk from broccoli and peppers. Cut broccoli into florets, peppers and carrots into strips. Clean mushrooms and cut into thin slices.
Heat coconut oil in frying pan. Sauté diced or sliced vegetables for 3 minutes, adding garlic after 2 minutes so it doesn’t burn. Add curry paste and coconut milk. Add mushrooms and chickpeas, simmer on low for ten minutes, stirring gently several times.
Cut lime in half, add lime juice, chili and soy sauce, season to taste. Garnish vegan curry with cashews or peanuts and serve the dish.
- Tip for vegetarians: If you want a vegetarian curry, you can add a fresh egg while cooking and let it fester.
#3 Beetroot with Mozzarella
In recent years, the healthy beetroot has made it from an unpopular winter vegetable to the star of celebrity chefs. Beet is bursting with minerals such as potassium, magnesium and iron, and also contains plenty of vitamins such as vitamin C, B-vitamins and beta-carotene.
Combined with mozzarella, the low-calorie vegetable becomes a delight and ideal for quick, healthy recipes. And best of all, the stove can stay cold for this delicious recipe. It’s quick and tastes great, so it’s a must in your student kitchen.
Preparation time: 15 minutes