Vegan Vegetable Curry

Ingredients

• 1 small Pak Choi (ca. 250 g)
• 4 bell peppers (red and yellow)
• 1 Zucchini
• 250 g broccoli florets
• 200 g Sugar snap peas
• 200 g corn kernels
• 1 onion
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp sesame oil
• 1 tbsp Yellow curry paste
• 200 ml vegetable broth
• 400 ml coconut milk
• 3 tbsp light soy sauce
• pepper (ground)
• 250 g Tofu
• 200 g papaya meat
• 1 tsp Lime juice
• 1 tbsp sesame seeds (black and white)

Instructions

1. 1.

   Wash, peel, and drain all vegetables. Roughly chop the Pak Choi. Slice the bell peppers into strips. Halve the zucchini lengthwise and cut into slices. Cut broccoli, sugar snap peas, and corn into smaller pieces if needed. Peel onion, garlic, and ginger; finely slice the onion and mince garlic and ginger. Stir-fry together in hot oil in a wok or skillet until colorless. Add curry paste, then deglaze with broth and coconut milk. Season with soy sauce and pepper, then gradually add vegetables to the sauce: start with broccoli for one minute, then bell peppers, Pak Choi, zucchini, followed by sugar snap peas and corn. Cook all together, stirring occasionally, for 2–3 minutes until just tender.

2. 2.

   Dice tofu and papaya. Add to curry, heat through, and season with lime juice, soy sauce, and pepper. Serve the vegan vegetable curry in bowls, sprinkled with sesame seeds.