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Spicy vegetable pan

updated

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Ingredients for 3 servings:

  • 3 m.-large carrot(s)
  • 3 spring onions
  • 5 mushrooms
  • 1 large bell pepper(s) of your choice
  • 1 tsp. curry paste, red
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 dashes lemon juice
  • 1 cup crème fraîche
  • e.g. salt and pepper
  • n. B. garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the vegetables. I sliced ​​the carrots and mushrooms, diced the bell peppers, and sliced ​​the spring onions. Cook the carrots in a pan for about 5 minutes before adding the rest. Then sauté everything with the curry paste. Add the tomato paste and sugar, sauté briefly, and then deglaze with the soy sauce and a squeeze of lemon juice. Finally, stir in the crème fraîche and season with salt, pepper, and garlic. This goes very well with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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