Ingredients
- 1 small piece of ginger
- 1 clove of garlic
- 1 onion
- 200 g carrots
- 200 g knob celery
- 200 g chinese cabbage
- 1 red bell pepper
- 1 stick leek
- 400 ml coconut milk
- 100 g mung bean sprouts
- 1 tbs curry powder or AMC Exotica
- salt, pepper
- 2 tbs lime juice
- cashew nuts
Preparation
1. Peel and finely chop the ginger, garlic and onion.
2. Peel and cut the carrots and knob celery into fine strips. Clean the Chinese cabbage, bell pepper and leek and also cut into thin strips.
3. Add the ginger, garlic and onion to the pot and heat on highest level up to the roasting window, switch to a low level, roast the ginger and onion mixture while stirring, gradually add all vegetable strips and roast while stirring.
4. Pour coconut milk over top and sprinkle with sprouts. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
5. Season to taste with spices and lime juice. Sprinkle with cashews and serve.
This recipe has been tested and approved by AMC.
Reviews