Vegetarian peanut curry

Ingredients for 2 servings:

• 1 bag of rice (brown rice or any rice)
• e.g. vegetable broth, instant, or salt
• 50 g curry paste, red
• 1 can coconut milk
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 1 can of bean sprouts
• 4 tbsp peanut butter
• 1 handful of peanuts, salted
• 1 tbsp oil
• e.g. peanuts, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, cook the rice; you can add salt or vegetable broth to taste. While the rice is cooking, slice the spring onions into small rings, as well as the bell peppers. Sauté these in hot oil (depending on how tender you want your vegetables). Next, add the bean sprouts and coconut milk. Shake the coconut milk container well beforehand, as a small rim sometimes forms. Cook for 2-3 minutes, then add the curry paste*. But be careful! It’s better to use a little less at the beginning and then adjust the seasoning later, as it can quickly become too spicy. Let this cook briefly, then add the peanut butter. You can vary this, too, depending on how strong you want the peanut flavor. Then add the salted peanuts. The rice should be cooked by now. I like to serve it in a deep bowl, pour the sauce on top, and sprinkle some chopped peanuts on top right at the end. * There are some differences here. If you really want it to be purely vegetarian, make sure the paste doesn’t contain fish sauce or anything similar!