Wok-fried vegetable coconut milk curry

Ingredients for 2 servings:

• 8 large mushrooms
• 2 m.-sized carrot(s)
• 2 medium-sized bell peppers, red
• 1 bunch of spring onions
• 1 piece(s) of ginger root, approx. 2 cm, finely chopped
• 3 garlic cloves
• 2 m.-sized tomatoes, diced
• ½ can coconut milk
• 100 ml vegetable stock
• 2 tbsp vegetable oil
• 1 tsp curry paste, red
• 2 tbsp tomato paste
• 2 tsp, heaped curry powder
• 2 pinches of cumin powder
• 1 tsp turmeric powder
• 1 pinch of chili powder
• 1 tbsp rice wine vinegar
• e.g. soy sauce
• 160 g rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, with mushrooms and spring onions

Peel and finely chop the garlic and ginger. Quarter the mushrooms. Dice the tomatoes. Wash the bunch of spring onions and carrots and cut into rings and slices. Cut the bell peppers into coarse strips. Cook the rice, preferably in a rice cooker or according to the package instructions. Heat the vegetable oil in a wok or frying pan. First, add the ginger, garlic, and spring onion to the wok and fry until translucent. Add the carrots and fry briefly. Mix the red curry paste and tomato paste well. Add the spices. Add the bell peppers and tomatoes and fry, stirring, until the liquid has reduced slightly. Add the mushrooms and fry briefly, adding a little vegetable stock at a time. Now add the coconut milk and bring everything to a boil over reduced heat. When the carrots are al dente, they are perfectly cooked. Season the dish to taste with the rice wine vinegar and soy sauce.