Ingredients
- 1 ginger
- 1 clove of garlic
- 1 onions
- 200 g carrots
- 200 g root celery
- 200 g chinese cabbage
- 1 red bell pepper
- 400 ml coconut milk
- 100 g mung bean sprouts
- 1 tbs curry powder
- salt, pepper
- 2 tbs lime juice
- 2 tbs roasted cashew nuts
Preparation
1. Overview of ingredients
2. Peel the ginger, garlic and onion and chop in a Quick Cut.
3. Peel the carrots and celery root and cut into fine strips. Clean the Chinese cabbage and bell peppers and also cut into thin strips.
4. Put the ginger, garlic and onion in a Eurasia. Place pot on stove and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.
5. As soon as the Audiotherm beeps on reaching the roasting window, set at low level and roast the gingermix. Add all the vegetable strips step by step whilst stirring.
6. Pour in coconut milk and spread the sprouts over it. Switch the stove to highest level, heat up to the vegetable window, switch to low level and finish cooking with the Audiotherm for approx. 5 minutes.
7. Season with curry, salt, pepper and lime juice. Serve sprinkled with the cashew nuts.
This recipe has been tested and approved by AMC.
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