Vegetable Coconut Curry

1/2 Tbs

grated ginger

1/2

garlic clove, minced

1/2

onion, diced

1

carrots, julienned

3.5 oz

celeriac, julienned

3.5 oz

napa cabbage, in strips

1/2

red bell pepper, cut into strips

1/2

leek (approx. 7 oz), thinly sliced

1/2

can (13.6 fl oz) unsweetend coconut milk

2 oz

canned bean sprouts, rinsed

3/4 Tbs

curry powder

salt, pepper

1 Tbs

lime juice

dry-roasted cashews

1 Tbs

grated ginger

1

garlic clove, minced

1

onion, diced

2

carrots, julienned

7 oz

celeriac, julienned

7 oz

napa cabbage, in strips

1

red bell pepper, cut into strips

1

leek (approx. 7 oz), thinly sliced

1

can (13.6 fl oz) unsweetend coconut milk

4 oz

canned bean sprouts, rinsed

1 1/2 Tbs

curry powder

salt, pepper

2 Tbs

lime juice

dry-roasted cashews

1 1/2 Tbs

grated ginger

1 1/2

garlic clove, minced

1 1/2

onion, diced

3

carrots, julienned

10.5 oz

celeriac, julienned

10.5 oz

napa cabbage, in strips

1 1/2

red bell pepper, cut into strips

1 1/2

leek (approx. 7 oz), thinly sliced

1 1/2

can (13.6 fl oz) unsweetend coconut milk

6 oz

canned bean sprouts, rinsed

2 1/4 Tbs

curry powder

salt, pepper

3 Tbs

lime juice

dry-roasted cashews