Vegan Thai curry

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 1 bell pepper(s), red
• 2 spring onions
• 100 g mung bean sprouts
• 2 tbsp coconut oil
• 200 ml coconut milk, creamy
• 1 tbsp curry paste, red, more or less depending on the spiciness
• 2 tbsp soy sauce
• 1 handful of peanuts, roasted
• some coriander or parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Slice the zucchini and carrots, and cut the bell pepper into diamond-shaped pieces. Heat the coconut oil in a wok and sauté the vegetables for five minutes. Add the white parts of the spring onions and deglaze with the soy sauce. Stir in the coconut milk and curry paste and simmer for about three minutes. Then add the sprouts and the green parts of the spring onions in rings and sauté briefly. Sprinkle with finely chopped cilantro or parsley and chopped peanuts before serving. Serve with rice.