Vegetable coconut milk curry with Parmesan

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 stalk(s) celery
• 2 m.-large carrot(s)
• 1 large zucchini
• 1 m.-sized tomato(s)
• 2 tbsp soy sauce
• 2 tsp red curry paste
• 1 m.-sized chili pepper(s)
• 1 bell pepper(s), yellow or red
• 40 g Parmesan, grated
• 400 ml coconut milk
• Chili pepper(s), dried
• curry powder
• Basil, fresh or dried
• Oil, for frying
• salt and pepper

Instructions

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

Chop the onions and celery into small pieces and sauté in a little oil in a pan or wok. Wash the bell peppers, carrots, and zucchini, then add them to the pan. Saute over medium heat and deglaze with 1-2 tablespoons of soy sauce. Deseed the washed chili pepper and add it to the pan along with the chopped garlic. Add a little curry paste and cook over low to medium heat to your liking. After a while, sprinkle curry powder over the vegetables in the pan and season with salt and pepper. Dice the tomato and sprinkle with basil. Once the vegetables are tender, add the coconut milk and tomatoes, bring to a boil, and then simmer over low heat for at least 5 minutes. Add the Parmesan cheese and season with curry, dried chilies, salt, and pepper. Rice is a great accompaniment to this dish.