Vegetable Curry with Peanut and Coconut Milk

Summary

Ingredients

• 2 carrot (s)
• 0.5 stick ½ leek
• 2 handfuls mushrooms
• 1 small onion (s)
• 1 can coconut milk
• 1 teaspoon peanut butter
• 1 pinch (s) tandoori masala
• salt and pepper
• Curry paste, spicy
• 1 tablespoon sesame oil
• ginger, fresher

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Instructions

1. Cut the onions, carrots, leek, ginger and mushrooms into slices and roast in sesame oil. Add the curry paste and the tandoori masala spice mixture.
2. After a few minutes, deglaze with the coconut milk. Stir the peanut butter into the sauce and season with salt and pepper.
3. It goes well with red lentils, Asian noodles or rice. Ideal as leftover food with other vegetables.