Vegetable curry

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 2 carrots
• 200 g white cabbage
• 200 g green beans
• 2 stalk(s) leeks
• 2 tbsp oil
• 1 tsp curry powder
• salt and pepper
• 200 ml coconut milk, unsweetened, from the can
• 1 tsp vegetable stock powder
• 1 tsp ginger root, grated, fresh
• 1 stalk of lemongrass
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Coriander leaves for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Thai, in a wok

Peel and finely chop the onion and garlic cloves. Wash or peel and trim the vegetables. Thinly slice the carrots, finely strip the cabbage, and slice the beans. Halve the leek lengthwise, wash thoroughly, and slice into strips. Heat the oil in a wok. Stir-fry the diced onion and garlic. Sprinkle the curry powder over the onion and fry until lightly browned. Add the prepared vegetables, season gently with salt and pepper, and stir-fry for 3 minutes. Add the coconut milk, 100ml water, the instant vegetable stock, the finely grated ginger, and the lemongrass. Simmer for 8 minutes. Season with soy sauce and lime juice. Garnish with cilantro to serve. Serve with basmati rice and salad.