Vegan soy curry

Ingredients for 3 servings:

• 150 g soy shreds
• 2 tbsp yellow curry paste
• 1 stalk(s) leek
• 3 spring onions
• 2 red peppers
• 2 cloves garlic
• 1 tbsp peanut butter
• Broth, vegan
• Coconut oil or other oil for frying
• salt and pepper
• possibly ginger
• possibly lemongrass
• possibly peanuts
• possibly chili
• possibly coconut milk

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

simple, quick and delicious

First, soak the soy strips. Place them in a pot and add warm water until they start to float. Bring the water to a boil and add the curry paste and stock to taste. It’s better to add a little too much than too little, otherwise the strips will taste of nothing. Cook the strips for 2 minutes and remove from the heat, then let them steep in the stock for 20 minutes. While the strips are steeping, chop the garlic and wash the remaining vegetables and cut them into the desired shape. After 20 minutes, press the strips very firmly over a sieve, making sure to collect the liquid! Heat the coconut oil in a (wok) pan, add the strips, and fry until hot. As soon as the strips have browned, add the garlic. After about 2 to 3 minutes, add the remaining vegetables and toss well. Once the vegetables have browned, add the stock from the soaking and let everything simmer for a while. Finally, refine the curry with the peanut butter and simmer until reduced to your desired consistency. Season with salt and pepper. Serve. Basmati rice goes well with it. You can also vary the curry with other vegetables such as potatoes, with fruits such as mango or pineapple, with lemongrass, which you add while simmering, with ginger, which you fry with chopped garlic, or by refining it with peanuts, chili*, or coconut milk. Our yellow curry paste is extremely hot, so I don’t add any more spice. But if you like it or have a milder paste, go ahead!