Creamy, Hot Carrot and Radish Vegetables

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

1 tablespoon oil
230 g radish (s), white, weihed cleaned
230 g carrot (s), peeled and weihed
1 teaspoon, leveled curry paste, green, carefully feel for it
50 ml coconut milk, creamy or almond cream or other plant-based cream

Creamy, Hot Carrot and Radish Vegetables

Instructions

Halve the radish crosswise and slice into thin julienne like the carrots on the vegetable cutter.
Heat the oil in a saucepan, stir in the curry paste and liquefy it. Then add the vegetables and stir vigorously. Fry for 1 - 2 minutes, turning frequently. Reduce the heat and put a lid on. Steam until just before the cooking point, which does not take long because they are small sticks. Gradually stir in the coconut milk or plant cream. Not too much, the vegetables should only be wrapped and not drowned. Let it boil briefly and then it`s done.
The quantities given for radish and carrots came about purely by chance.
Vegetarians can of course also use normal cream.

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