John Myers
Ingredients for 2 servings:
- 1 stalk(s) leek, small
- 1 red bell pepper(s)
- 10 mushrooms
- 200 g soy sprouts
- 150 ml coconut cream (unsweetened coconut cream)
- 1 stalk of lemongrass
- salt and pepper
- Ginger
- coriander
- Cinnamon
- chili powder
- 1 tbsp oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
improvised from leftovers, not only for vegetarians
Cut the tender “flesh” of the lemongrass (at the bottom of the bulb) into very fine strips. In a cup, mix the coconut cream and spices. Add the lemongrass strips and let stand for about 20 minutes. Clean and wash the vegetables and cut them into bite-sized pieces (except the sprouts). Sauté everything in a hot pan or wok in a little oil. Add the sprouts at the very end. When the vegetables are lightly browned, deglaze with the coconut spice mixture and simmer over low heat for a few minutes until the sauce is nice and thick. Season to taste. Serve with rice or quinoa. If you’re not a vegetarian and don’t want to give up meat, simply use a little less vegetables and sauté the meat of your choice at the very beginning. Then continue preparing the recipe according to the instructions.
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