Vegetable and Coconut Curry from Wok

Summary

Ingredients

• 1 red pepper (s), diced
• 1 fennel, diced
• 1 zucchini, peeled, cut into strips
• 1 onion (s), finely diced
• 1 clove (s) garlic, finely chopped
• 200 g suar snap peas
• 1 can mung bean seedlings
• 2 tablespoon sesame oil
• 2 chilli pepper (s)
• 0.5 ½ bunch parsley
• 250 g pasta (mie)
• 1 can coconut milk
• salt and pepper
• Curry powder

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Instructions

1. In the order listed above, gradually fry the vegetables in the wok with sesame oil. So first fry the peppers, then add the fennel and so on
2. Add the onion, garlic clove and chili peppers at the very end. Fry for about 5 minutes.
3. Deglaze with coconut milk and season with salt, pepper and curry.
4. Fold in fresh parsley before serving.
5. Prepare Mie pasta according to the instructions on the packet.