Curry vegetable stir-fry

Ingredients for 4 servings:

• 1 zucchini
• 1 pack of sugar snap peas
• 1 broccoli
• some spring onions
• 1 carrot(s)
• 1 bell pepper
• 1 pack of sprouts
• 150 ml coconut milk
• 30 g cream
• 150 ml milk
• some water
• Paprika powder
• curry paste
• salt and pepper
• Soup powder

Instructions

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

Low-carb

Pre-cook the broccoli and snow peas in hot water for 3-4 minutes. Sauté the zucchini, bell peppers, spring onions, and carrots in a pan. Deglaze with coconut milk, regular milk, a very small amount of cream, and a little water. Season with red curry paste, salt, pepper, paprika, and soup stock. Finally, add the sprouts. If you want, you can also add meat, which you can then brown first. Since I don’t eat any carbohydrates in the evening, I didn’t add anything else. Otherwise, rice would go quite well. A little tip: If the sauce is too runny, mix some starch with water and add it. This will thicken the sauce.