Asian wok with curry -coconut- peanut sauce and basmati rice

Method

Cook the rice after the leaflet and set aside. Wash vegetables and cut into thin pieces. Heat sesame oil in a wok or a pan, sauté cabbage with carrots and chopped ginger for about 3 minutes. Add eggplant, spring onions and bean sprouts and sauté for another 3 minutes. Add the coconut milk, peanut butter, sugar, curry and crema to the Crema di Peperoncino or fresh chili, cook for a another minute and season with salt and soy sauce. Form the rice into a ice cream scoop or a small round cup, place on a plate, spread the wok vegetables over it and garnish with chili, spring onion strips and cashews.

Ingredients

• 200 g Himalaya Basmati rice white
• 120 g white cabbage
• ½ aubergine
• 120 g carrots (3 pieces)
• 4 spring onions
• 400 ml Rapunzel Coconut milk
• 2 tbsp Rapunzel Peanut butter crunchy
• 1 tsp Rapunzel Crema di Peperoncino, hot
  or one fresh chopped chilli
• 3 tbs Rapunzel Sesame oil toasted, demeter
• 1 tbs Curry
• 30 g Rapunzel Cashew kernels crushed
• 100 g Rapunzel bioSnacky mung-bean sprouts
• 1 tbsp soy sauce
• 1 thumb-sized piece of ginger
• 1 TL Rapunzel coconut palm sugar
• ½ Sea salt with iodine

For garnish:

• 30 g Rapunzel Cashew kernels crushed
• ½ chili
• 1 spring onion