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Vegetarian Coconut Curry

Ingredients for 4 portions

Per portion: 2115 kJ / 505 kcal

  • 500 g potatoes
  • 400 g Swiss chard
  • 200 g oyster mushrooms
  • 150 g shallots
  • 100 g green beans
  • 3 carrots
  • 1 small aubergine
  • 2 stems of lemongrass
  • 2 cloves of garlic
  • 2 chopped jalapeno chilli peppers
  • 3 tbsp chopped ginger root
  • 1 tbsp sunflower oil
  • 2 tbsp brown sugar
  • 1 tbsp red curry paste
  • 1 tsp curcuma powder
  • 4 tbsp Kikkoman Stir-fry sauce
  • 1 tin of coconut milk (400 ml)
  • 12 cobs of baby corn


Preparation time: 1h 20 mins

Peel and dice the potatoes. Separate the Swiss chard leaves from the stems. Cut the leaves into broad strips and the stems into fine strips. Wash the oyster mushrooms and break them up into large pieces. Peel and dice the shallots. Wash and halve the beans. Peel the carrots and cut into thin strips. Wash and dice the aubergine. Cut the lemongrass into fine rings. Chop the garlic cloves. Fry the chopped jalapeno chilli peppers, lemongrass, garlic and ginger in the sunflower oil. Add the brown sugar, curry paste, curcuma powder and soy sauce. Add the coconut milk and bring to the boil. Fry the oyster mushrooms briefly in a small pan. Cook the oyster mushrooms, potatoes, Swiss chard leaves and stems, as well as the shallots, beans, carrots, aubergine and corn in the pre-prepared seasoned sauce for 15 minutes.

Serve with basmati rice.