Bell Pepper, Fennel and Zucchini Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.33 red peppers, diced
- 0.33 fennel, diced
- 0.33 zucchini, diced
- 1 small onion (s), diced very finely
- 1 clove garlic, crushed, finely sliced
- 1 handful mung bean seedlings
- 200 ml coconut milk
- some curry powder
- yogurt
- sesame
- 1 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Heat some oil in the wok. Fry the vegetables with onion cubes, garlic and mung bean sprouts, then deglaze with coconut milk and season with salt, pepper and curry powder.
- Put everything on a plate and sprinkle with parsley and sesame seeds. If you like, add a dollop of yogurt.
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