Vegetable curry

Ingredients for 2 servings:

• 1 tbsp coconut oil
• 1 onion(s), red
• 2 garlic cloves
• 10 g ginger
• 1 parsley root(s)
• ½ bell pepper(s), yellow
• 1 small zucchini
• 40 g snow pea(s)
• 400 ml coconut milk
• 1 tbsp curry powder
• 1 pinch of chili flakes
• 1 tbsp honey
• n. B. Sea salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the vegetables into cubes or slices, depending on your taste. Finely dice the ginger and garlic. Heat the coconut oil in a pan. First, add the zucchini, then the parsley roots, bell peppers, and onions. Finally, add the snow peas, garlic, and ginger. Follow the order because cooking times vary. Briefly sauté the salt, pepper, curry powder, and chili flakes. Finally, add the honey, top up with the coconut milk, and bring to a boil. Tip: The amount and type of vegetables can be varied.