Colorful vegetables from the wok

Ingredients for 3 servings:

• 250 g mushrooms, cleaned and sliced
• 2 small zucchini, in pieces
• 5 stalk(s) celery, in pieces
• 1 bell pepper(s), finely chopped
• 150 ml water, hot
• 2 tsp vegetable broth, granulated
• 1 banana(s)
• 1 tsp, heaped curry powder
• 1 ½ tbsp rice flour
• Salt
• Oil (sesame oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in a creamy curry sauce

Wash, trim, and chop the vegetables. Heat the sesame oil in a wok and swirl it around. Add the vegetables and fry until al dente. For the sauce, dissolve the vegetable stock in the hot water. Add the rice flour, curry powder, and about 1 teaspoon of salt. If you like it spicier, you can add more curry powder. Add the sliced ​​banana and blend everything into a creamy sauce. Add the sauce to the vegetables and let it simmer for a few minutes. Serve with rice.