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Vegan: Vegetables – Curry – Coconut Milk – Pan

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 64 kcal

Ingredients
 

  • 1 size Cut onion
  • 3 piece Sliced ​​carrots
  • 1 piece Broccoli cut
  • 1 small Fennel cut
  • 1 small Cut red pepper
  • 1 tsp Vegetable salt
  • 2 tsp Yellow curry powder
  • 1 Can Unsweetened coconut milk
  • Wok oil with coconut

Instructions
 

  • The vegetables, you can also take other things, first clean, wash and cut - the shape does not matter - I have long cut the carrots and broccoli style, sliced ​​the fennel and cut the peppers into rings.
  • Heat the wok oil, sear the onions in it, then gradually add the vegetables and stir again and again. Season the whole thing with the vegetable salt.
  • Then add the curry and coconut milk, stir everything together
  • There was boiled rice and a raw red cabbage salad

Nutrition

Serving: 100gCalories: 64kcalCarbohydrates: 9.8gProtein: 2gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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