Vegetable curry

Ingredients for 2 servings:

• 1 red bell pepper(s)
• 100 g shiitake mushroom(s), fresh
• 2 spring onions
• 100 g sugar snap peas
• 1 garlic clove(s)
• ½ red chili pepper(s)
• 20 g fresh ginger root
• 1 tbsp oil
• 200 ml vegetable stock
• 200 ml coconut milk
• 1 lime(s), grated zest
• 2 tbsp lime juice
• Salt
• 1 tsp cornstarch
• some water
• 3 stalks of coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Halve the bell pepper, remove the stems, deseeds, and white lining. Wash the bell pepper halves, drain, and cut into fine strips. Clean the mushrooms and trim the stems. Wipe the mushrooms with kitchen paper and slice thinly. Slice the spring onions diagonally, including the light green parts. Trim the ends of the snow peas. Wash the snow peas, drain, and slice lengthwise. Peel the garlic and dice very finely. Rinse the chili pepper, pat dry, remove the stems, and slice thinly, including the seeds. Peel and finely grate the ginger. Heat the oil in a wok. First, fry the snow pea halves, strips of bell pepper, and sliced ​​mushrooms for about 1 minute, stirring frequently. Then add the spring onion, chili slices, diced garlic, and ginger, and fry briefly. Pour in the stock and coconut milk, bring to a boil, and simmer for about 2 minutes. Wash the lime in hot water, dry it, and finely grate the zest. Halve the lime and squeeze out the juice. Stir the lime zest and 2 tablespoons of the lime juice into the vegetable curry. Season with salt. Mix the cornstarch with a little water, stir into the curry, and bring to a boil while stirring. Rinse the coriander and pat dry. Pluck the leaves from the stems. Roughly chop the leaves and mix them into the curry.