THE PLACE TO TASTE

VEGAN CURRY RECIPE TO TRY AT HOME

As spring approaches, we start craving light dishes made with healthy vegetables and fresh herbs. Karl-Heinz Fediuk, executive chef at the IMLAUER Hotel Schloss Pichlarn, prepares a delicious vegan vegetable curry for you.

It’s easy to make, and with our step-by-step instructions, success is guaranteed.

Ingredients for the vegetable curry

1 tbsp red Thai curry paste
2 tbsp sesame oil
1 leek (only the white part)
1 clove of garlic
1 stalk of lemongrass
80 g granulated sugar
1000 ml coconut milk
Salt, pepper
Lime juice
2 peppers (red and yellow)
2 carrots
100 g oyster mushrooms
100 g mangetout
1 bunch of fresh coriander

Here’s how to do it

To make the curry, first finely dice the leek and garlic and sauté them in a large skillet (or wok) with a little sesame oil. Add the Thai curry paste and sauté it along with the leek and garlic.

Now add the granulated sugar and let it caramelize slightly. Then deglaze with the coconut milk and lime juice. Add a stalk of lemongrass—tenderized with a meat mallet and cut in half—and let the curry simmer gently for a while longer.

In the meantime, for the vegetables, cut the bell peppers into large cubes, cut the carrots in half lengthwise and slice them thinly, tear the oyster mushrooms into bite-sized pieces, and cut the sugar snap peas in half.

Add the carrot slices and then the bell pepper cubes to the curry and let them simmer. Add the mushrooms a little later and the sugar snap peas right at the very end so they stay nice and crisp and don’t overcook.

Remove the lemongrass and season the curry with salt and pepper to taste. Arrange in a deep plate, garnish with a little chopped cilantro, serve, and enjoy.

Karl-Heinz Fediuk wishes you
success and bon appétit!

With warm regards from the castle kitchen
at the IMLAUER Hotel Schloss Pichlarn