COX Cooking
“Do whatever you want” Curry
Today vegetarian, tomorrow vegan, and the day after that, with meat or fish.
Ingredients:
- 1 tbsp coconut oil
- 1 onion
- 1 garlic clove
- Fresh turmeric (thumb-sized) or turmeric powder
- 1 zucchini
- 1 red bell pepper / yellow bell pepper
- Broccoli florets
- 1 can chickpeas
- 1 can coconut milk
- 1 tbsp curry paste
Preparation:
- Finely chop the onion and garlic.
- Peel and finely chop or grate the ginger and turmeric.
- Cut the vegetables – feel free to use whatever is in the fridge. Zucchini, bell peppers, carrots, mushrooms… whatever you like.
- Heat the coconut oil; sauté the onions, garlic, ginger, and turmeric in it.
- After a few minutes, add the curry paste and continue to sauté.
- Add the vegetables.
- Pour in the coconut milk and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Season the curry with salt and pepper.
For different variations, you can also add tofu and other vegetables. If you prefer the meat version, cut chicken fillets into pieces and sauté them with the onions. A fish version is also possible: cut fish fillets (not too thin) into strips and add them to the finished curry, letting it sit for a few minutes.
For side dishes, rice, couscous, quinoa, or rice noodles work well – all can be easily prepared.
