Vegetable curry

Ingredients for 4 servings:

• 250g basmati
• n. B. Water (salt water)
• 2 garlic cloves
• 4 shallots
• 2 red chili peppers
• 400 g broccoli
• 4 carrots
• 2 bell peppers, yellow
• 100 g mushrooms
• 2 tbsp oil
• 1 tsp ginger, freshly grated
• 3 tbsp red curry paste
• 600 ml coconut milk
• 1 tbsp lemon juice
• 5 stalks of coriander
• 4 tbsp peanuts, salted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with coconut milk and peanuts

Cook the rice in salted water. Peel and dice the garlic and shallots. Halve the chilies lengthwise, remove the seeds, and slice into thin rings. Divide the broccoli into florets. Slice the carrots and bell peppers. Quarter the mushrooms. Sauté the ginger, garlic, shallots, and chili in oil (or in a wok). Briefly stir in the curry paste. Add the coconut milk and gradually add the broccoli and carrots, followed by the bell peppers and mushrooms. Cook until the vegetables are tender, then season with salt and lemon juice. Garnish with coriander leaves and peanuts and serve with the rice.