Veggie coconut curry

Step 1/4

• ½ chili
• 10 g ginger
• ½ bell pepper (red)
• ½ spring onion
• ½ zucchini
• ½ purple carrot
• ½ red carrot
• ½ apple
• ¼ broccoli
• 5 cherry tomatoes
• 50 g cashew nuts

• frying pan
• cutting board
• knife

Finely chop chili and ginger and finely slice bell pepper and spring onion. Slice zucchini, carrots, and apple. Remove broccoli florets from the stem and halve cherry tomatoes. Over medium heat, toast cashew nuts in a frying pan for approx. 2 min., or until fragrant and slightly browned, then add spring onion, give it a quick toss, remove from pan, and set aside.

Step 2/4

• 1 tbsp oil
• ½ tbsp cane sugar
• 1 tbsp curry powder
• ½ tsp sweet paprika
• ¼ tsp lime juice
• 25 ml tomato juice
• 25 ml mango-passion fruit juice
• salt

• frying pan

Add oil to a second pan, then add cane sugar and caramelize over medium heat for approx. 2 min. Add chili, ginger, curry powder, paprika, and toss for approx. 1 min., then deglaze the pan with lime juice, tomato juice, and mango-passion fruit juice and add tomataoes. Stir for approx. 1 min. Season with salt.

Step 3/4

• 75 ml coconut milk
• ½ tbsp sour cream
• 50 g sugar snap peas

Add broccoli florets, bell pepper, zucchini, and carrots, and stir in the coconut milk and sour cream. Leave to simmer over medium heat for approx. 3 – 4 min., then add apple and sugar snap peas.

Step 4/4

• salt

Season with salt and garnish with cashew nuts and spring onion. Enjoy!

Enjoy your meal!