Incredibly delicious vegetable curry

Ingredients for 4 servings:

• 1 broccoli
• 1 bell pepper(s), red
• 1 carrot(s)
• ½ stalk(s) leek
• 1 cup frozen peas (approx. 200 – 250 ml content)
• 1 can coconut milk
• 1 small can of pineapple pieces with juice
• 4 tbsp curry paste, yellow
• 2 tbsp cornstarch
• 1 piece(s) butter
• e.g. salt and pepper
• e.g. chili
• e.g. ginger
• n. B. garlic
• e.g. curry powder
• n. B. Broth, granulated
• n. B. spice mix (wok spice mix)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the vegetables. Cut the broccoli into florets, cut the bell pepper into strips, slice the carrots, and ring the leeks. Dissolve the cornstarch in a little cold water. Place all the vegetables in a wok and fry until al dente. Then add the curry paste and any spices you like, and toast everything briefly. Deglaze with the coconut milk and the entire can of pineapple chunks, including the juice. Bring to a boil briefly, then simmer gently for 2-3 minutes. Now add the dissolved cornstarch, increase the heat again, and simmer gently for 1 minute. Turn off the heat, add a knob of butter of your choice, and stir. It’s important that the vegetables are still crisp and not overcooked. Serve with rice or potatoes.