Side Dishes

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
Bell Pepper, Fennel and Zucchini Curry
Bell Pepper, Fennel and Zucchini Curry

Instructions

  1. 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.
  2. Put everything on a plate and sprinkle with parsley and sesame seeds. If you like, add a dollop of yogurt.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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