Fried vegetables with peanut sauce

Ingredients for 4 servings:

• 2 thin leek stalks, approx. 100 g per stalk
• 2 m.-sized carrot(s), approx. 140 g per carrot
• 1 large red bell pepper(s), approx. 200 g
• some oil for frying, e.g. peanut oil
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• Oil for frying, e.g. peanut oil
• 400 ml coconut milk
• 2 tbsp, heaped peanut butter, unsweetened
• 1 tbsp, heaped acacia honey
• 1 tsp, grated Madras curry powder
• 1 tsp sambal oelek
• 1 tsp, leveled sea salt
• 1 ½ tbsp soy sauce, e.g. Tamari
• 1 tbsp cornstarch
• 3 tbsp water, cold
• 100 g cashew nuts
• 200 g rice, red
• 150 g basmati rice (wholemeal basmati rice)
• 1 tsp, leveled sea salt
• 750 g water, boiling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, can be expanded with tofu and co.

Mix the two types of wholegrain rice and bring to a boil with the water and sea salt. Let it simmer over low heat for about 40 minutes. Meanwhile, wash or trim the vegetables and prepare them if necessary. Slice the leeks diagonally into rings. Slice the unpeeled carrots diagonally into slices. Cut the bell pepper into squares. Finely dice the onions for the sauce. Peel the garlic. In a non-stick pan, roast the cashews without oil, stirring constantly, and set aside. Sear the vegetables one at a time, remove them from the pan, and keep them warm, e.g., on a plate covered with a pan lid. The vegetables should still have plenty of bite. Depending on the vegetables you’re frying, you can also fry without oil in a well-coated pan. This works well with the bell peppers and carrots, for example. However, you’ll have to be there the whole time and stir them at the right moment. Add a little more oil to the pan and briefly sauté the onions. Press the garlic through a garlic press and sauté briefly. Deglaze with the coconut milk. Add the peanut butter, Madras curry powder, sambal oelek, soy sauce, and sea salt. To thicken, mix the cornstarch with the cold water, add to the sauce, and bring to a boil once more to thicken the sauce. Reduce the heat, add the vegetables, and the acacia honey. Mix everything well, and heat back up again. Season to taste, if desired. Sprinkle the vegetables with the cashews and serve with rice. Crispy fried tofu goes very well with the fried vegetables. You can find the recipe in my profile: Basic recipe for crispy fried tofu. If you don’t want it to be vegetarian, fried shrimp also works well. If you want to satisfy both vegetarians and non-vegetarians, you can of course fry tofu for one person and shrimp for another, thus customizing the fried vegetables.