2 red peppers
2 courgettes
6-8 mushrooms
1 onion
Some chilli
2-3 garlic cloves
2 small apples
1 orange freshly squeezed
100 ml stock
100 ml coconut milk
Curry, salt, pepper
Wash and clean the vegetables and cut them into small cubes. Fry them one by one in a non-stick pan. Pour the curry over the vegetables and fry. Deglaze with the orange juice, the stock and the coconut milk and let it simmer. When the sauce is thick, season again with curry, salt and pepper.
