Summary

Ingredients

• 500 g asparaus, white
• 250 g carrot (s)
• 1 medium onion (s)
• 1 red pepper
• 2 tablespoon vegetable oil
• 1 tablespoon margarine
• 1 tablespoon sugar, brown
• 2 tablespoon curry powder
• 200 ml vegetable stock
• 200 ml coconut milk
• 0.5 ½ lime (s), juice it
• salt and pepper

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Instructions

1. Peel the asparagus and carrots. Core the pepper and cut the onion and pepper into fine cubes.
2. Heat the margarine and oil in a saucepan. Briefly sweat the pepperoni and onion in it. Add asparagus and carrots, sprinkle with sugar and sauté for 1-2 minutes. Stir in the curry powder and pour in the vegetable stock. Cook on low heat for 10 minutes. Add coconut milk and cook for another 3 minutes. Season to taste with lime juice, salt and pepper.