1 garlic clove
15 g ginger
½ bunch parsley
250 g strawberries
Some olive oil
3 tsp red curry pulp
4 heaped tsp peanut puree
600 ml vegetable stock
300 ml coco cream/whip
100 g peanuts, unsalted
Some salt


Basmati-Rice (1 cup per portion)


  1. Peel garlic and chop very finely. Peel ginger and rasp finely. Wash parsley, dry and chop coarsely. Wash strawberries and dice finely.

  2. Heat some olive oil in a high pan and sauté garlic and ginger briefly for 1 minute.

  3. Add red curry pulp and peanut puree and roast briefly while stirring. Add vegetable stock little by little and let simmer for 5 minutes. 

  4. Add coco-cream, mix and let simmer for 10 minutes, stirring from time to time until the liquid thickens.

  5. Roast peanuts in a pan without oil until the nutty aromatic flavour appears.

  6. Add roasted peanuts, chopped parsley and strawberry pieces to the peanut sauce and let simmer for another 3 minutes. Season to taste with salt and serve with aromatic basmati rice.

Our tip: Try our vegan chicken fillet! Roast with garlic and ginger and proceed like shown in the recipe.

Portion: 3-4 people

The fields marked with * are required.