Curry vegetables with peanuts in coconut milk

Ingredients for 4 servings:

• 400 g cauliflower
• 1 large zucchini
• 4 carrots
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 100 g peanuts, salted
• 2 cm ginger root
• 400 ml coconut milk
• 200 ml vegetable stock
• small bunch of spring onions
• some coriander
• 3 pinches of salt
• 1 pinch(s) of pepper
• 1 tbsp curry
• 1 pinch(s) of cayenne pepper
• oil
• possibly flour
• 2 packs of tofu (tofu strips, 360 g), if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

absolutely delicious with tofu fried strips

First, peel the onion, garlic, and ginger and chop them into small pieces. Heat a little oil in a large pan or wok. When the oil is hot, sauté the onions until translucent. Meanwhile, peel and slice the carrots and add them to the onions along with the garlic and ginger. Sauté over medium heat for about 3 minutes. In the meantime, divide the cauliflower into small florets and fry for about 3 minutes. Meanwhile, dice the zucchini and add it to the pan with the remaining ingredients. Season the vegetables with salt, pepper, and cayenne pepper. Pour in the coconut milk and vegetable stock and add the curry. Simmer for 5 minutes. If it’s too runny, add 2 pinches of flour. Now chop the coriander and spring onions and add them to the pan with the salted peanuts. Taste again before serving and adjust the seasoning if necessary. Tip: Before adding the coconut milk and vegetable broth to the vegetables, I add the fried tofu strips. Even my friends thought it was delicious. (Quote: “Dude, I think I’m going vegetarian.”)