Summary

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

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Instructions

1. 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.
2. Meanwhile, peel and slice the carrots and add to the onions with the garlic and ginger. Fry on medium heat for about 3 minutes.
3. 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.
4. 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.
5. 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.
6. Tip: Before I add the coconut milk and vegetable broth to the vegetables, I add the fried tofu strips.
7. Even my buddies found it extremely tasty. (Quote: Dude, I think I`ll be a vegetarian)