Alex's vegan spring curry with green asparagus

Ingredients for 3 servings:

• 5 stalk(s) asparagus, green, sliced
• 5 onions, coarsely chopped
• 2 spring onions, roughly chopped
• 2 garlic cloves, halved
• 3 celery sticks, cut into 1 cm pieces
• 1 zucchini, halved and cut into half moons
• 1 bell pepper(s), yellow, roughly diced
• 10 soy medallions, dried
• n. B. Vegetable broth for soaking the medallions
• 400 ml coconut milk
• 1 tbsp curry powder
• 1 tsp red curry paste
• 1 tbsp vegetable stock, granulated
• 2 tbsp, heaped parsley, curly, fresh, chopped
• Oil for frying
• 1 cup basmati rice
• 2 cups water
• 1 tsp vegetable stock, granulated
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cook the rice in water with salt and 1 teaspoon of vegetable stock until al dente. Meanwhile, prepare the soy medallions according to the package instructions or let them soak in hot vegetable stock for about 10 minutes, then strain and quarter. Heat the oil in a pan and fry the onions, spring onions, and garlic until golden brown. Then add the asparagus, celery, bell pepper, soy medallion pieces, zucchini, spices, and coconut milk in that order and simmer. Taste and adjust the seasoning if necessary, then add the parsley. Serve and enjoy.