Mild Asian-inspired vegetable stir-fry

Ingredients for 4 servings:

• 2 broccoli, approx. 1 kg
• 4 carrots
• 2 spring onions
• 2 cloves garlic
• 200 g cocktail tomatoes
• 200 g sugar snap peas
• 1 can coconut milk
• 1 piece(s) ginger, approx. 2 cm
• 1 tsp curry paste, red (also delicious with yellow)
• 1 tbsp garam masala
• 1 handful of cashew nuts, chopped
• Salt
• Oil for frying

Instructions

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

vegan, gluten-free and very tasty

Divide the broccoli into florets and cook in salted water until al dente. Cut the carrots into sticks, halve the tomatoes, and third the snow peas. Chop the garlic and dice the ginger. Heat a teaspoon of oil, stir in the garlic, ginger, and curry paste over medium heat until the mixture begins to smell fragrant. Remove from the pan. Briefly fry the carrot sticks in a little oil and add the remaining vegetables. Add the garlic, ginger, and curry paste mixture and stir to combine, then deglaze with coconut milk. Season with garam masala. Simmer until the vegetables are tender. Season with salt. Serve and sprinkle with chopped cashews. Serve with basmati or jasmine rice, or coconut rice if you like.