23 APRIL 2020
Quick curry with green vegetables
INGREDIENTS
- 2Tbspsesame oil
- 1onion
- 1hand full of green beans
- 1/2 headbroccoli
- 1smallzucchini
- 100 gr (3.5 oz.) Brussels sprouts
- 70 gr (2.5 oz.) yellow curry paste alternatively: red or green
- 600 ml (2.5 cups) coconut milk
- 2 tspvegan fish sauce
- 1 hand full fresh spinach
- Salt to season
- Side dish of your choice e.g. rice, quinoa, millet
- Pomegranate, fresh cilantro, sesame as a topping
INSTRUCTIONS
- Wash the vegetables and cut them in bite-sized pieces
- Finely chop the onions and fry them in sesame oil until transparent
- Add all vegetables but the spinach and sauté for 3-5 minutes
- Stir in the curry paste and deglaze with coconut milk
- Let simmer with closed lid for approx. 10-15 minutes until the vegetables are soft
- Season with salt
- Stir in the spinach - spread everything on plates and serve with the side dish of your choice
- Perfect for a topping is fresh cilantro, sesame and pomegranate seeds
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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