- Onion: 1 piece
- Garlic cloves: 6 pieces
- Ginger (thumb-sized): 2 pieces
- Chili: 4 pieces
- Broccoli: 0.5 pieces
- Bell pepper: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Curry paste: 100 ml
- coconut milk: 330 ml
- chicken stock or vegetable stock: 330 ml
- Lime: 1 piece
- Peanut butter: 1.5 tablespoons
- Oil: 1 dash
- Quinoa or rice: 150 g
- Curry powder, pepper, salt (for seasoning) if required:
Chop garlic, ginger, chilli and sauté lightly.
Add onion, curry paste. Sauté until hot.
Add vegetables according to desired cooking time or consistency.
Step 4 Deglaze with
Deglaze with coconut milk and chicken stock.
Step 5 Add
Add lime juice and season as needed. Add peanut puree. Simmer gently until side dish is ready.