Asian corn curry

Ingredients for 3 servings:

• 300 g red bell pepper(s), cleaned
• 1 can/n corn kernels, drained weight 285 g
• 150 g onion(s), peeled
• 200 g cauliflower, frozen, small florets
• 1 can/n mandarin oranges, drained weight 175 g
• 3 tbsp sesame oil or rapeseed oil
• 3 tsp Thai curry powder
• ½ tsp turmeric powder
• ½ tsp Pul Biber
• 450 g cream substitute, vegan
• 2 tsp vegetable stock powder
• 2 large garlic cloves
• 3 tsp ginger, freshly grated
• 2 tsp sugar
• some coriander or parsley, freshly chopped

Instructions

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

simple, vegan, slightly sweet and spicy

Cut the bell pepper into short strips. Dice the onion into slightly larger cubes. Drain the corn and mandarin oranges in a sieve. Press the garlic through a press. Heat the oil and fry the bell pepper strips with the onions and cauliflower until well browned. The vegetables should begin to brown slightly. Remove the pan from the heat and briefly fry the curry, turmeric, and pul biber. Deglaze with the cream. Stir in the vegetable stock powder, garlic, and ginger, add the corn, and simmer for 5 minutes until the sauce thickens and becomes thicker. Season to taste with sugar and a pinch of salt, if desired, and heat the mandarin orange segments in it. Sprinkle with coriander or parsley to serve. Serve with jasmine rice.