Vegan vegetable curry

Ingredients for 4 servings:

• oil
• 1 small broccoli
• 1 small zucchini
• 1 small cauliflower
• 1 clove(s) garlic
• some ginger root
• 1 large onion(s)
• curry paste
• 1 small can of coconut milk
• 1 small chili pepper(s)
• Coriander powder
• Paprika powder, sweet
• Paprika powder, hot
• salt and pepper
• curry powder
• 1 pinch(s) of sugar
• 1 bunch of fresh herbs, as needed
• possibly lemon juice
• 400 g brown rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with brown rice

Cook the rice according to the package instructions. Divide the cauliflower and broccoli into equal-sized florets and fry in a deep pan or wok over medium heat with a little oil. Cut the zucchini into bite-sized pieces and add them. Dice the onion and add it as well, sautéing gently. Add the coconut milk and season with salt, pepper, and fresh garlic. Add the curry paste (jar curry also works). Peel and finely chop the ginger, and add it. Let everything simmer for about 10 minutes, then season again with spices and, if desired, lime juice and a pinch of sugar. Sprinkle with roughly chopped herbs and finely chopped chilies and serve with the rice. You can use any vegetables you like or have at home for this recipe, depending on your taste.