Colorful Summer Curry Delight
Ingredients
- 300ml vegetable stock
- 1 small broccoli
- 4 handfuls mixed mushrooms
- 500ml coconut milk
- 2 onions
- 1 handful cherry tomatoes
- 1 paprika
- 1 thumb-sized piece of ginger
- 2 garlic cloves
- 2 tablespoons red curry paste
- 3 tablespoons curry powder
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 handful basil
- 1 handful cilantro
- 1 lime
- 1 handful cashew nuts
- Oil
- Salt and pepper
- 3 portions rice or rice noodles
Preparation
Chop garlic, ginger, and onion.
Heat up oil in a pot.
Add the chopped garlic, ginger, onions, and curry powder to the pot.
Add cherry tomatoes and broccoli.
Slice the paprika and add it to the pot.
Deglaze with vegetable stock.
Chop mushrooms and add them to the pot.
Simmer for 10 minutes.
Deglaze with soy sauce and maple syrup.
Pour in the coconut milk.
Add the red curry paste.
Simmer for another 10 minutes.
Cook the rice or rice noodles.
Season with salt, pepper, and more curry powder.
Grind the cashew nuts.
Chop cilantro and basil.
Before serving, mix in the chopped cilantro and basil.
Sprinkle lime juice and crushed cashews on top.
