Vegan Red Thai Curry

Ingredients for 3 servings:

• 1 can coconut milk
• 1 tsp coconut oil
• 3 tbsp Thai curry paste, red
• 1 tbsp tomato paste
• 2 spring onions
• 1 garlic clove(s)
• 2 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• ½ zucchini
• 1 small head of pak choi
• 6 mushrooms
• 180 g broccoli florets, frozen
• 150 g beans, green, frozen
• 150 g leaf spinach, frozen
• Spice(s), e.g. salt, pepper, chili, sugar/agave syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the zucchini and bell peppers into sticks, peel and slice the carrots, quarter the mushrooms, slice the pak choi into strips, dice the garlic, and halve and then slice the spring onion. Preheat a wok or deep frying pan and melt the coconut oil. Briefly sauté the carrots. Then add the garlic and spring onions and sauté briefly before adding the red Thai curry paste. Sauté this briefly (1-2 minutes) in the pan until the aromas have developed. Add the coconut milk to the pan and bring to a boil with the tomato paste. Now gradually add the vegetables to the sauce and simmer (first the zucchini and bell peppers, then the frozen broccoli, green beans, and frozen spinach, followed by the mushrooms). Once the vegetables are mostly cooked, you can adjust the seasoning to taste. A little sugar or agave syrup can also go very well with the dish. Finally, add the bok choy and simmer briefly (1-2 minutes). The curry can be served with rice, but is also filling and delicious without rice.