PEANUT-CURRY WITH STRAWBERRIES

  • 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

Also:

  • 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

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