Quick curry with green vegetables

Prep 15 min·Cook 15 min·Total 30 min·4 Portions·VEGAN

Ingredients

2 Tbsp sesame oil
1 onion
1 hand full of green beans
1/2 head broccoli
1 small zucchini
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 tsp vegan 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

1.Wash the vegetables and cut them in bite-sized pieces
2.Finely chop the onions and fry them in sesame oil until transparent
3.Add all vegetables but the spinach and sauté for 3-5 minutes
4.Stir in the curry paste and deglaze with coconut milk
5.Let simmer with closed lid for approx. 10-15 minutes until the vegetables are soft
6.Season with salt
7.Stir in the spinach - spread everything on plates and serve with the side dish of your choice
8.Perfect for a topping is fresh cilantro, sesame and pomegranate seeds

Notes

Tip from my kitchen: this curry is my lifesaver on busy weeknights – it is on the table in about 30 minutes. Feel free to use whatever green vegetables you have on hand; peas, Swiss chard or pak choi work just as well. If you like it spicier, stir in a little more curry paste or a fresh chili. We love to serve it with black rice, but basmati, quinoa or bulgur go wonderfully with it too.