Vegan vegetable curry with snow peas and cashews

Ingredients for 4 servings:

• 150 g beans, green, small
• 200 g sugar snap peas
• 1 large bell pepper(s), red
• 1 large bell pepper(s), orange
• 3 m.-sized carrot(s)
• 230 g corn, from the jar
• 2 onions, red
• 2 garlic cloves
• 500 ml coconut milk
• 1 tsp vegetable stock powder
• 2 cm ginger root
• 1 chili pepper(s)
• 80 g cashew nuts
• ½ tsp cumin powder
• 1 tsp, heaped turmeric powder
• 1 tsp, leveled salt
• 2 tsp curry powder
• some coriander leaves, dried or fresh
• Oil for frying, e.g., coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

rich in vegetables and delicious

Clean the beans, halve them, and boil in salted water for about 10 minutes, then drain. Wash the remaining vegetables, peeling or deseeding them, depending on the vegetable, and chop them finely. Drain the corn. Peel the onions, ginger, and garlic. Deseed the chili pepper. Chop everything finely. Roast the cashews in a pan without fat. Sauté the vegetables with the onions, garlic, and chili pepper (except the corn and beans) in a wok or large cast aluminum pot in plenty of oil over medium heat for about 10 minutes. There should still be some bite; taste for a bit. Add the coconut milk and spices and simmer gently for about 5 minutes. Add the beans and corn and simmer for another 2-3 minutes. Season the vegetables to taste and stir in the cashews and coriander leaves last. Tip: Instead of garlic, chili pepper, ginger, and oil, you can also use Klaumix’s All-Around Seasoning Asia. https://www.chefkoch.de/rezepte/3829151582981207/Allround-Wuerze-Asia.html Serve with pan bread or rice.