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Curry with pak choi and chanterelles

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Ingredients for 2 servings:

  • 1 small onion(s)
  • 1 tbsp rapeseed oil
  • 100 g pak choi
  • 250 g chanterelles
  • 1 bunch of spring onions
  • 1 large bell pepper(s) (250 g each)
  • 1 tbsp curry
  • some tonka bean shavings
  • some ginger, freshly grated
  • 150 ml water
  • 150 ml coconut milk
  • Cornstarch as needed
  • 50 ml water
  • salt and pepper
  • chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegan

Peel and finely dice the onion and garlic. Trim and finely slice the pak choi, chanterelles, and spring onions. Wash, halve, deseed, and finely dice the bell pepper. Peel and grate the ginger. Sauté the onions in oil. Add the curry powder and tonka bean zest. Then add the vegetables and sauté briefly. Pour in the water and coconut milk and simmer for about 10 minutes. Mix the cornstarch with cold water to thicken the curry. Season to taste and serve with rice, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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