For the Indian vegetable stew, cook the rice. In the meantime, chop the potatoes, carrots and green beans and sauté in olive oil.
Add 250 ml water and simmer for about 15 minutes. Add coconut milk and bouillon cubes and season to taste with salt, pepper, curry, saffron and chili (better not too much – and season later).
Simmer for another 15 minutes. Squeeze lime and add. Chop parsley and mix in. Season to taste.
Pour the vegetables over the rice and serve.
Preparation Tip:
The vegetable stew can be varied with other vegetables as desired.
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