Quick Curry with Green Vegetables

Ingredients:

• 2 Tbsp sesame oil
• 1 onion
• 1 hand full of green beans
• 1/2 head broccoli
• 1 small zucchini
• 100 gr (3.5 oz.) Brussels sprouts
• 70 gr (2.5 oz.) yellow curry paste alternatively: red or green
• 600 ml (2.5 cups) coconut milk
• 2 tsp vegan fish sauce
• 1 hand full fresh spinach
• Salt to season
• Side dish of your choice e.g. rice, quinoa, millet
• Pomegranate, fresh cilantro, sesame as a topping

Method:

1. Wash the vegetables and cut them in bite-sized pieces.
2. Finely chop the onions and fry them in sesame oil until transparent.
3. Add all vegetables but the spinach and sauté for 3-5 minutes.
4. Stir in the curry paste and deglaze with coconut milk.
5. Let simmer with closed lid for approx. 10-15 minutes until the vegetables are soft.
6. Season with salt.
7. Stir in the spinach – spread everything on plates and serve with the side dish of your choice.
8. Perfect for a topping is fresh cilantro, sesame and pomegranate seeds.