Vegetable curry with coconut milk

Ingredients for 4 servings:

• 250 g Basmati, salt
• 2 onions, red
• 2 cloves garlic
• 2 chili peppers, red, fresh
• 500 g broccoli
• 2 yellow bell peppers
• 150 g mushrooms
• 2 tbsp oil (rapeseed oil)
• 1 tsp ginger, freeze-dried
• 3 ½ tbsp yellow curry paste
• 800 ml coconut milk, unsweetened
• 1 tbsp lemon juice
• some coriander sprigs
• 4 tbsp peanuts, salted

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the rice. Meanwhile, peel the onions and garlic, then finely dice both. Wash the chilies, halve them, remove the seeds, and cut into thin half rings. Trim and wash the broccoli, then cut it into florets. Wash the bell peppers, halve them, remove the seeds, and cut into strips. Trim and quarter the mushrooms. Heat the oil in a wok. Briefly stir-fry the onions, garlic, chilies, and ginger. Stir in the curry paste and fry briefly. Add the coconut milk and broccoli, stir-frying for about 3 minutes. Add the bell pepper strips and mushrooms, and continue cooking until the vegetables are tender but still firm to the bite. Season the curry with lemon juice and a little salt. Wash the coriander and pat dry. Pick off the leaves. Garnish the vegetable curry with the coriander leaves and peanuts and serve with the rice.