Our vegetable curry with Micro Daikon Radish is just the thing for you if you fancy a quick yet unusual lunch with an Asian twist!
Prepare the rice according to the package instructions.
Wash the broccoli and cut into medium-sized florets. Clean the mushrooms and cut into quarters.
Heat the coconut oil in a pan and fry the broccoli as well as the mushrooms for approx. 5 minutes over medium heat.
In the meantime, peel and grate the ginger. Add it to the vegetables and season with soy sauce. Fry for another 5 minutes.
Meanwhile, peel the carrot and cut into slices. Wash the pepper, remove the seeds and cut into pieces. Wash the sugar snap peas and cut off the ends.
Add together with curry paste into the pan and mix. Fry for approx. 1 minute. Deglaze with coconut milk and bring to the boil. Flavour with salt and pepper and simmer for 1-2 minutes.
Harvest the Micro Daikon Radish. Serve vegetable curry with rice and Micro Daikon Radish.
Recipe provided by the cooking app KptnCook.