Freestyle Curry

Step 1/6

• 3 carrots
• 5 boiled potatoes
• 1 red bell pepper

• sieve, knife, cutting board

Wash and cut veggies except sprouts and peas

Step 2/6

• 400 ml coconut milk
• 1 onion
• 2 cloves garlic
• 1 tsp fresh red chili
• 4 tsp red curry paste

• Pan, some oil, wooden spoon

Fry onion and garlic until glazed, add fresh chili, add curry paste & mix, then add coconut milk

Step 3/6

• 150 g rice

• sieve, pot

Rinse rice and cook according to preference

Step 4/6

• 200 g soy sprouts
• 200 g sugar peas
• salt, pepper
• 1 tsp curry powder
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp Kurkuma powder

Once coconut milk “sauce” is cooking, add spices, salt and pepper & mix. Then add all the veggies, stir and let simmer, add sprouts and sugar peas last since they don’t need to cook as much

Step 5/6

Let simmer on medium heat until veggies are soft enough and everything looks like a nice almost creamy sauce