Curry Vegetables with Peanuts in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g cauliflower
- 1 large zucchini
- 4 carrot (s)
- 1 medium onion (s)
- 1 clove garlic
- 100 g peanuts, salted
- 2 cm ginger root
- 400 ml coconut milk
- 200 ml vegetable stock
- kl. Bunch spring onions
- some coriander
- 3 pinches salt
- 1 pinch (s) pepper
- 1 tablespoon curry
- 1 pinch (s) cayenne pepper
- oil
- possibly flour
- 2 packs tofu (tofu strips, 360 g), possibly
Print Recipe
Pin Recipe Instructions
- First peel the onion, garlic and ginger and cut into small pieces. Heat some oil in a large pan or wok. When the oil is hot, sweat the onions until translucent.
- Meanwhile, peel and slice the carrots and add to the onions with the garlic and ginger. Fry on medium heat for about 3 minutes.
- In the meantime, divide the cauliflower into small florets and fry for about 3 minutes. Meanwhile, cut the zucchini into small cubes and add to the remaining ingredients in the pan.
- Now the vegetables are seasoned with salt, pepper and cayenne pepper. Then pour coconut milk and vegetable stock over it and add the curry. Let it simmer for 5 minutes and if it is too runny I add 2 pinches of flour.
- Now cut the coriander and the spring onions and add them to the pan with the salted peanuts. Season to taste again before serving and, if necessary, add seasoning.
- Tip: Before I add the coconut milk and vegetable broth to the vegetables, I add the fried tofu strips.
- Even my buddies found it extremely tasty. (Quote: Dude, I think I`ll be a vegetarian)
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