Vegetable curry

Ingredients for 2 servings:

• 125 g long grain rice
• 2 bell peppers, red
• 3 carrots
• 1 sweet potato(s)
• 1 onion(s)
• 1 garlic clove(s)
• 5 g ginger
• 2 tbsp sesame oil
• 200 ml coconut milk
• 2 tbsp curry paste, yellow
• 4 tbsp parsley, chopped
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the rice in salted water. Then set aside. For the curry, peel and finely chop the onion and garlic. Clean the vegetables, cut the bell pepper and sweet potato into strips, and slice the carrot. Peel and finely chop the ginger. Heat a little oil in a pan. Briefly fry the diced onion and garlic. Add the vegetables and cook for a few minutes. Add the curry paste and pour in the coconut milk. Simmer on low heat for a few minutes. Clean, wash, and chop the parsley. Garnish the vegetable curry with freshly chopped parsley and serve with rice.