Welcome to METRO Kitchen!
It is our time to shine and show off our cooking skills while staying at home safely. Here is an easy recipe for making vegetable curry. Let’s check it out.All the ingredients are available at METRO.
1 onion & 1 garlic clove
200 g mushrooms
150 g beans, 150 g asparagus,150 g baby sweetcorn
2 sweet peppers, and 1 chard
150 g sugar peas and 100 g sprouts
½ bunch spring onions
1 tbsp. red curry paste
450 ml coconut milk
120 g cashew nuts
2 tbsp. toasted sesame
½ bunch coriander
Peanut oil and soy sauce
Cooking and Preparation:
Clean and trim all the vegetables and cut them into wide strips.
Lightly fry the onion and the garlic in a little peanut oil in the wok. Then add the mushrooms and briefly fry these, too.
Next, mix all of these with the sweetcorn, the beans, the asparagus and the sweet peppers. Mix in the red curry paste and briefly cook everything, then slake with the coconut milk.
Leave to simmer for 5 min. Finally, add the chard, the sugar peas, the spring onions and the sprouts, bring it all to the boil and leave it to infuse for 3 min.
Add soy sauce and sesame to the curry to taste and serve with shredded coriander and the cashew nuts.
Fragrant jasmine rice is good with this.