Vegetable curry with coconut milk

Ingredients for 3 servings:

• 1 carrot(s)
• ½ broccoli
• 1 zucchini
• 150 g mushrooms
• 50 g spinach, fresh
• 1 garlic clove(s)
• 1 bell pepper(s)
• 1 can coconut milk
• 1 garlic clove(s)
• 1 tsp Thai curry powder
• ½ tsp chili powder or chili flakes
• 1 tsp curry paste, red
• 2 bags of basmati rice
• Peanut oil
• some sesame seeds for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, clean the vegetables and cut them into cubes, sticks, or strips as desired. Heat a pan with a little peanut oil, add the vegetables one by one and sauté, starting with the vegetables that take the longest to soften. In this recipe, these are the carrots and pepper strips. Next, add the zucchini, garlic, broccoli, and mushrooms and sauté them. Season with curry powder, salt, and pepper. Then deglaze the vegetables with the coconut milk and season with the curry paste. Let the whole thing simmer for ten minutes. Then add the spinach and let it wilt into the sauce. Finally, season to taste and add more chili powder or curry paste if desired. In the meantime, prepare the rice according to the package instructions. Sprinkle with sesame seeds before serving, if desired. Tip: Noodles also go well with this dish.