Summary

Ingredients

• 8 large mushrooms
• 2 medium carrot (s)
• 2 medium bell pepper (s), red
• 1 bunch spring onion (s)
• 2 cm ginger, finely chopped
• 3 cloves garlic
• 2 medium tomato (s), diced
• 0.5 can ½ coconut milk
• 100 ml vegetable stock
• 2 tablespoon vegetable oil
• 1 teaspoon curry paste, red
• 2 tablespoon tomato paste
• 2 teaspoons, heaped curry powder
• 2 pinches cumin
• 1 teaspoon turmeric
• 1 pinch (s) chilli

Moreover:

• 1 tablespoon rice wine vinegar
• N / A soy sauce
• 160 g rice

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Instructions

1. Peel and finely chop the garlic and ginger. Quarter the mushrooms. Cut the tomatoes into small cubes. Wash the bunch of spring onions and carrots and cut into rings and slices. Cut the peppers into large strips.
2. Preferably cook the rice in a rice cooker or according to the instructions on the package.
3. Heat the vegetable oil in a wok or pan. First add the ginger, garlic and spring onion to the wok and fry until translucent. Add the carrots and fry a little.
4. Mix the red curry paste and the tomato paste well. Add the spices. Add the peppers and tomatoes and stir-fry until the liquid is reduced a little.
5. Add the mushrooms and fry briefly. Pour in some vegetable stock over and over again. Now the coconut milk can be added and everything can be brought to the boil over reduced heat.
6. When the carrots are firm to the bite, the optimum cooking point has been reached. Now season the dish with the rice wine vinegar and soy sauce.