Vegetable curry

Ingredients for 3 servings:

• 125 g curry paste, red
• 1 can coconut milk, approx. 400 g
• 1 bunch of spring onions
• 2 zucchinis
• 3 carrots
• 200 g broccoli
• 1 bell pepper(s)
• e.g. paprika powder
• e.g. salt and pepper
• e.g. chili flakes
• Peanut oil or rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the vegetables into bite-sized pieces, not too small. In a large pan or wok, sauté the white and light green parts of the spring onions in peanut or canola oil. Gradually add the carrots, bell peppers, zucchini, and broccoli and fry, making sure the vegetables don’t become mushy and still have a bite. Open the coconut milk, pour a little of the contents into the pan, and mix the rest with the curry paste. Add this mixture to the vegetables, add a little paprika, chili flakes, salt, and pepper, and mix gently. Let the sauce simmer on low heat for about 5-10 minutes. Serve with jasmine rice, which can be cooked at the same time. If you like, you can serve it with briefly fried shrimp, tofu, or turkey breast.