Carrot and pepper curry with melon

Ingredients for 2 servings:

• 2 onions, red
• 4 garlic cloves
• 2 cm ginger root
• 3 large carrots
• 3 bell peppers, colored
• 1 chili pepper(s), fresh, depending on desired spiciness
• 1 bunch of spring onions
• 300 g Galia melon or cantaloupe melon
• 1 tbsp Szechuan pepper, coarsely ground
• 1 tbsp pepper, mixed
• 2 tbsp, heaped curry paste, yellow, maybe more or less
• 50 ml water
• 1 tsp, ground beef broth powder
• 3 kaffir lime leaves
• 1 tsp lemongrass powder or 4 cm fresh lemongrass
• 1 can coconut milk, approx. 400 ml
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 5 n. B. Mushrooms

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel the onions. Cut into 5 mm thick slices and quarter them. Peel and finely dice the garlic and ginger. Wash, peel, and slice the carrots. Wash the bell peppers and chilies, removing the seeds and membranes, and cut into strips. Trim the spring onions and cut into 1 cm pieces. Peel, deseed, and dice the melon. Add both types of pepper to the hot pan or wok and fry briefly. Add the onions, garlic, and ginger. Add the curry paste and fry until fragrant. Pour in the water and stir in the stock powder (if making your own, stir in the stock powder). Add the kaffir lime leaves, lemongrass powder or fresh lemongrass, and chilies. Pour in the coconut milk and bring to a boil while stirring. Add the carrots and simmer for 6 minutes. Add the bell peppers and simmer for another 6 minutes. Remove the kaffir lime leaves. Add the melon and spring onions to the vegetables and heat gently; do not boil. Make sure the vegetables stay crisp. Season everything with the sauces. Thicken with cornstarch if desired. If using mushrooms, clean and slice them. Fry in a separate pan and then add them to the vegetables. Serve with rice or Chinese noodles.