Summary

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

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Instructions

1. Halve the radish crosswise and slice into thin julienne like the carrots on the vegetable cutter.
2. 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.
3. The quantities given for radish and carrots came about purely by chance.
4. Vegetarians can of course also use normal cream.