Vegetable curry with jasmine rice | Fragrant Thai curry

Add cauliflower and broccoli florets, chopped zucchini, carrot, green beans, and Pak choi salad leaves to the pumpkin cut into pieces of about 3–4 cm.

Sauté the green curry paste with coconut sugar in coconut oil, pour in the coconut milk, season with salt, and let it simmer gently together with the lemongrass and lime leaves.

After about 5 minutes, add the chopped vegetables and cook together until tender, about 10 minutes.