Low Carb Vegetable Curry

Summary

Ingredients

• 1 carrot (s)
• 6 mushrooms
• 0.5 ½ head broccoli
• 0.5 ½ zucchini
• 1 red pepper (s)
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 2 tablespoon soy sauce
• 200 ml coconut milk
• 10 g iner
• 1 tablespoon curry paste, yellow
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash, dry and clean the vegetables. Quarter the carrot and cut into strips. Quarter the mushrooms. Separate small florets from the broccoli. Cut the zucchini into slices. Cut the bell pepper into bite-sized pieces.
2. Peel and dice the onion and garlic and sauté in a wok with oil. Deglaze with the soy sauce. Add paprika, broccoli and carrot strips and fry for 1 minute. Deglaze with coconut milk and stir in the ginger and curry paste. Add the zucchini and mushrooms. Season to taste with salt and pepper and simmer for 10-12 minutes.