Summary

Ingredients

• 1 leek, small
• 1 red pepper (s)
• 10 mushrooms
• 200 g bean sprouts
• 150 ml coconut cream (coconut cream), unsweetened
• 1 stalk lemongrass
• salt and pepper
• ginger
• coriander
• cinnamon
• Chili powder
• 1 tablespoon oil

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Instructions

1. Cut the tender meat of the lemongrass (at the bottom of the tuber) into very fine strips. Mix the coconut cream and the spices in a cup. Add the lemongrass strips and let stand for about 20 minutes.
2. Clean and wash the vegetables and cut into bite-sized pieces (except for sprouts). Fry everything in a little oil in a hot pan or in a wok. Add the sprouts at the very end.
3. When the vegetables are slightly brown, deglaze with the coconut-spice mixture and simmer for a few minutes over low heat until the sauce is nice and creamy, season to taste.
4. Serve with rice or quinoa.
5. If you are not a vegetarian and do not want to do without meat, you simply take a little less vegetables and fry the meat of your choice right at the beginning. Then continue to prepare the recipe according to the instructions.