Summary

Ingredients

• 2 zucchini
• 1 leek
• 1 bell pepper (s), red or yellow
• 1 large onion (s)
• 1 clove garlic
• 2 carrot (s)
• 2 large tomatoes, or canned tomatoes
• 1 can coconut milk
• some curry paste, green or yellow
• lots turmeric
• salt and pepper
• possibly curry powder
• 300 g rice, (basmati or lon rain)
• some oil, (sesame oil goes best)
• possibly sesame, roasted or pure
• possibly vegetable broth
• possibly vegetables, mushrooms or sprouts your choice

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Instructions

1. Put the rice on and cook while the rest is prepared.
2. Peel and finely chop the onion and garlic, halve the leek lengthways and cut into rings. Dice the peppers and zucchini into bite-sized pieces, thinly slice the carrot and cut the tomatoes into eighths.
3. Pour some oil into a large (!) Pan or wok and gently fry the onion, leek, carrot and garlic. Add a pinch of curry paste and a little turmeric and fry. After a few minutes, add the remaining vegetables. Salt and pepper. Let cook for another 5 minutes. Then add the coconut milk and stir in well. Season with 2 more knife points of curry paste and lots (!) Of turmeric. Season with salt (and you need a lot of salt because of the coconut milk). If necessary, add enough curry paste until the desired degree of spiciness is achieved. You have to be careful here, as too much paste can spoil the taste. If it`s too thick, just add a little vegetable stock or more coconut milk. However, that depends on how fluid you like it. Let the whole thing cook until the carrots are cooked through.
4. Pour the rice into cups or pudding molds, place on the plate and sprinkle with sesame seeds. The curry is usually served alongside the rice or served separately.
5. The nice thing about the dish is that you can always sauté any leftover vegetables. What else fits is e.g., Brussels sprouts, broccoli, cauliflower, soybeans (or mung bean sprouts), bamboo shoots, mushrooms, etc. Just try it out!