John Myers
Coconut – Vegetable – Curry – Wok with Rice with Black Sesame and Coconut Flakes
The perfect coconut – vegetable – curry – wok with rice with black sesame and coconut flakes recipe with a picture and simple step-by-step instructions.
- 3 maturity Cut red pepper
- 1 maturity Cut green peppers
- 1 medium sized Fennel bulb cut
- 1 piece Sliced zucchini
- 2 Poles Celery cut
- 1 size Diced onion
- 2 piece Cut carrots
- 300 g Fresh mushrooms
- 1 Can Coconut miclh
- 2 tbsp Mild curry
- 30 ml Coconut oil
- Coarse coconut flakes to garnish
- Vegetable salt to season
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- Cooked rice
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- Black sesame
preparation
- Clean and cut the vegetables, the preparation is probably the more complex here.
- Heat the wok and gradually add the vegetables, carrots with the onions, then the mushrooms, then the peppers, fennel and celery pieces, etc. in the coconut oil so that everything is swirled through well.
- Season with the vegetable salt, toss everything well, then stir in the coconut milk and curry, bring everything to a boil once – done!
- Put on preheated plates, put the rice on top with a ladle, garnish with black sesame seeds and the coarse coconut flakes and just enjoy with friends, it was a great meal 😉
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