Vegetable Coconut Milk Curry with Parmesan

Summary

Ingredients

• 1 medium onion (s)
• 2 cloves garlic
• 1 stick celery
• 2 medium carrot (s)
• 1 large zucchini
• 1 medium tomato (s)
• 2 tablespoon soy sauce
• 2 teaspoon curry paste, red
• 1 medium chilli pepper (s)
• 1 bell pepper (s), yellow or red
• 40 g parmesan, rated
• 400 ml coconut milk
• Chilli pepper (s), dried
• Curry powder
• Basil, fresh or dried
• Oil, for frying
• salt and pepper

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Instructions

1. Cut the onions and celery into small pieces and sauté with a little oil in a pan or wok. Now wash the peppers, carrots and zucchini and put them in the pan, cut into small pieces. Fry over medium heat and deglaze with 1-2 tablespoons of soy sauce. Core the washed chilli pepper and cut into small pieces and add to the pan along with the garlic. Add some curry paste and cook over low to medium heat as desired. After a while, sprinkle curry powder over the vegetables in the pan and season with salt and pepper. Dice the tomato and sprinkle with basil. As soon as the vegetables have reached the desired firmness, add the coconut milk and the tomatoes, bring to the boil briefly and simmer for at least 5 minutes over low heat. Now add the parmesan and season with curry, dried chillies, salt and pepper.
2. Rice goes well with this meal.