4 PERS. | ± 25 MIN.
Recipe by EllenCharlotteMarie
1 tsp vegetable stock Bouillon Herkules
3 tbsp olive oil
3 stalks of leek, washed and finely chopped
1 red pepper, finely chopped
1 piece of fresh ginger (2 cm), finely chopped
1 clove of garlic, finely chopped
spice mix: 1 tsp coriander, 1 tsp turmeric, 1 tsp curry, 1 tsp cumin, 1 tsp paprika powder
1 tbsp soy sauce
1 can (400 ml) coconut cream
handful of sliced forest mushrooms
handful of finely chopped spring onions
noodles of your choice
In a wok, stir-fry the leek and pepper in a little olive oil. After a few minutes, add the spice mix, mushrooms, garlic and ginger. Stir-fry for a few more minutes and then add the coconut cream, stock and soy sauce. Let simmer for a few more minutes on a low heat.
Cook the noodles and serve with the sauce and fresh spring onions.