Freestyle Curry

Step 1/6

• 1¼ carrots
• 2 boiled potatoes
• ⅜ red bell pepper

• sieve, knife, cutting board

Wash and cut veggies except sprouts and peas

Step 2/6

• 160 ml coconut milk
• ⅜ onion
• ¾ cloves garlic
• ⅜ tsp fresh red chili
• 1⅝ tsp red curry paste

• Pan, some oil, wooden spoon

Fry onion and garlic until glazed, add fresh chili, add curry paste & mix, then add coconut milk

Step 3/6

• 60 g rice

• sieve, pot

Rinse rice and cook according to preference

Step 4/6

• 80 g soy sprouts
• 80 g sugar peas
• salt, pepper
• ⅜ tsp curry powder
• ⅜ tsp chili powder
• ⅜ tsp ground coriander
• ⅜ tsp Kurkuma powder

Once coconut milk “sauce” is cooking, add spices, salt and pepper & mix. Then add all the veggies, stir and let simmer, add sprouts and sugar peas last since they don’t need to cook as much

Step 5/6

Let simmer on medium heat until veggies are soft enough and everything looks like a nice almost creamy sauce

Step 6/6

• ¼ lime (juice)
• 2 leaves fresh Koriander optional

• Knife, cutting board, sieve, bowl

Drain rice once it’s cooked, add lime juice and fresh cut Koriander

Enjoy your meal!