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🍽️ Red Curry with Cauliflower, Beans, and Mushrooms

385 kcal · 30 min · 4 servings

Ingredients

• 0.5 small cauliflower
• 1 small red bell pepper
• 0.5 small red chili pepper
• 0.5 handful beans
• 0.5 handful mushrooms
• 1 cm ginger
• 1 tbsp sesame oil
• 1 tsp red curry paste
• 200 ml coconut milk
• 2 tbsp vegetable broth
• Thai basil (for garnish)

Instructions

1. 1. Wash the cauliflower and break it into small florets.
2. 2. Halve the bell pepper, remove the seeds and core, and slice it into strips.
3. 3. Wash the chili pepper, remove the seeds, and chop it finely.
4. 4. Trim the ends of the beans and cut them into bite-sized pieces.
5. 5. Parboil the beans and cauliflower in plenty of salted water for 6 minutes.
6. 6. Drain the vegetables and let them drip dry.
7. 7. Clean the mushrooms and cut them into quarters.
8. 8. Peel the ginger and chop it finely.
9. 9. Heat the oil in a wok.
10. 10. Sauté the prepared vegetables together with the ginger in the wok.
11. 11. Stir in the red curry paste and cook it briefly.
12. 12. Deglaze the mixture with coconut milk and broth.
13. 13. Let the curry simmer for 2 to 3 minutes.
14. 14. Serve the curry in bowls and garnish with Thai basil.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 22 g