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Autumn vegetable curry with basmati rice

Recipe by: Tammy Diderich
Preparation Time 10 minutes
Cooking Time 20 minutes


Ingredients for 4 persons :

  • 1 broccoli
  • 3 leeks
  • 4 carrots
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 300 g basmati rice
  • 2 teaspoons curry paste
  • 1 can coconut milk
  • 1 tin or 1 jar of chickpeas (250g drained weight)
  • Salt
  • Pepper
  • For garnish: Cashew nuts


  1. Wash and chop the broccoli and leek.
  2. Peel and chop the carrots.
  3. Peel and chop the onion and garlic.
  4. Heat the olive oil in a wok or large frying pan.
  5. Fry the onion and garlic briefly.
  6. Add the broccoli, leek and carrots and sauté for another 5-10 minutes.
  7. In the meantime, cook the rice according to the instructions on the packet.
  8. Mix the curry paste with the coconut milk and add to the vegetables.
  9. Add the chickpeas and simmer for about 10-15 minutes.
  10. Stir occasionally.
  11. Season with salt and pepper.
  12. Serve the curry with the rice and top with a some cashew nuts.
Picture ofTammy Diderich

Tammy Diderich


After my studies in dietetics, I specialised in nutrition for athletes. I work in Sportslycée and also accompany athletes from LIHPS. In addition, I have specialised in intuitive nutrition, which helps me to guide people back to a natural and relaxed eating behaviour. My passion is cooking and developing new recipes, which I love to share with others. My motto in the kitchen is: “Healthy, Fast and Simple”.

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