John Myers
Colorful Vegetable Curry in Wok
The perfect colorful vegetable curry in wok recipe with a picture and simple step-by-step instructions.
- 350 g / cleaned Brussels sprouts
- 300 g / cleaned Broccoli
- 250 g / cleaned Carrots
- 150 g / cleaned Yellow pepper approx. 200 g
- 1 Onion approx. 100 g
- 1 piece Ginger 3 – 4 cm
- 1 Large, red chilli pepper
- 2 tbsp Sunflower oil
- 2 tsp Turmeric
- 2 tsp Mild curry powder
- 1 tsp Ground cumin
- 600 ml Vegetable broth (3 teaspoons instant)
- 150 g Yogurt 3.5%
- 4 Stalk Parsley for garnish
- Clean the Brussels sprouts and cut the stalk crosswise. Clean the broccoli and cut into small florets. Peel the carrots with the garnish peel and cut diagonally into slices. Clean, core, wash and cut the peppers into small diamonds. Peel and dice the onion. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a wok and stir-fry the onion cubes with the ginger cubes and chilli pepper cubes vigorously. Add the spices (2 teaspoons turmeric, 2 teaspoons mild curry powder and 1 teaspoon ground cumin) and stir-fry briefly. Add the vegetables (Brussels sprouts, broccoli florets, carrot slices and paprika diamonds) and stir-fry briefly. Deglaze / pour in the vegetable stock (600 ml) and simmer / boil everything with the lid closed at medium temperature. Serve the colorful vegetable curry garnished with parsley. Serve with yogurt.
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