Vegetarian curry with peppers, pak choi and sugar snap peas

Ingredients for 4 servings:

• 300 g bell pepper(s), red
• 350 g pak choi
• 350 g sugar snap peas
• 2 tbsp coconut oil
• 1 onion(s)
• 2 garlic cloves
• 500 ml coconut milk
• 1 tbsp curry paste, yellow, red or green
• 1 lime(s), juice
• 1 salt and pepper
• chili flakes

Instructions

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

easy and fast

Cut the vegetables into bite-sized pieces. Finely dice the onion and garlic. Fry the vegetables in a pan in hot coconut oil for about 10 minutes, stirring regularly. Add the onions and garlic and fry briefly. Stir in the coconut milk, curry paste, and lime juice. Simmer for about 5-10 minutes. Season with salt, pepper, and chili flakes. Serve with red or fragrant rice. Tip 1: Yellow curry paste is mild and creamy, red curry paste is slightly spicy, and green curry paste is really hot. Tip 2: The vegetables can be interchanged according to taste, so this recipe is also perfect for using up leftovers.