Pepper-fennel-zucchini curry

Ingredients for 1 servings:

• 0.33 red peppers, diced
• 0.33 fennel, diced
• 0.33 zucchini, diced
• 1 small onion(s), very finely diced
• 1 clove(s) garlic, crushed, finely sliced
• 1 handful of mung bean sprouts
• 200 ml coconut milk
• some curry powder
• e.g. yogurt
• e.g. sesame
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Heat some oil in a wok. Sauté the vegetables with diced onion, garlic, and mung bean sprouts, then deglaze with coconut milk and season with salt, pepper, and curry powder. Transfer everything to a plate and sprinkle with parsley and sesame seeds. Add a dollop of yogurt, if desired.