Summary
Ingredients
Instructions
- 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.
- After a few minutes, deglaze with the coconut milk. Stir the peanut butter into the sauce and season with salt and pepper.
- It goes well with red lentils, Asian noodles or rice. Ideal as leftover food with other vegetables.