Servings: people
Vegetarian wok with coconut milk and curry paste
Colorful vegetarian wok with coconut milk, ginger, curry paste, and lots of veggies. A true everyday dish that is both easy, quick, and full of flavor – perfect for meat-free days
Equipment
- Pot
- Cutting Board
- Knife
Ingredients
- 1 stk Onion finely chopped
- 2 cloves Garlic crushed
- 2 cm Fresh ginger grated
- 13.6 gram Coconut Oil for frying
- 1/2 pcs. Broccoli heads cut into small florets
- 3 pcs. Carrots peeled and cut into thin sticks
- 1 pcs. Red bell pepper sliced
- 150 gram Edamame Beans e.g., from frozen
- 100 gram Corn
- 1 can Coconut Milk 400 ml
- 10 gram Curry Paste green
- 15 gram Soya
- 15 gram Lemon Juice
- Salt a bit, from the grinder
In addition
- 200 gram noodles coarse, use rice/glass noodles for gluten-free version
- Peanuts topping
Instructions
- Set the noodles to boil.
- Prepare all the vegetables.
- Sauté the onions and garlic in the coconut oil until the onions are translucent.
- Add broccoli, carrots, bell pepper, beans, and corn to the pot – sauté for a couple of minutes.
- Add coconut milk, curry paste, soy sauce, and lemon juice and let simmer for a couple of minutes.
- Drain the noodles and mix them into the pot. Season to taste with salt and possibly more soy sauce, curry paste, or lemon.
- Plate and serve with peanuts on top.