Coconut vegetable curry wok

Ingredients for 2 servings:

• 3 red bell peppers, sliced
• 1 bell pepper(s), green, sliced
• 1 m.-large fennel bulb(s), sliced
• 2 stalk(s) celery, sliced
• 1 medium-sized onion(s), diced
• 2 m.-sized carrot(s), sliced
• 200 g mushrooms, sliced
• 300 ml coconut milk from the can
• 2 tbsp curry
• Coconut oil for the wok
• salt and pepper
• Coconut flakes, coarse
• Sesame, black
• 2 servings of cooked rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

valuable plant-based

Clean and chop the vegetables. Heat the wok and fry the vegetables one by one in the coconut oil. First add the carrots and onions, then the mushrooms, then the bell peppers, fennel, and finally the celery pieces. Toss everything together well and season with salt and pepper. Then stir in the coconut milk and curry powder and bring to a boil. Serve on warmed plates, top with the cooked rice, and garnish with black sesame seeds and coarse coconut flakes.