As spring approaches, the desire for light dishes with healthy vegetables and fresh herbs increases. Karl-Heinz Fediuk, executive chef at IMLAUER Hotel Schloss Pichlarn, cooks a tasty vegan vegetable curry for you.

Preparation is straightforward and guaranteed to succeed with our step-by-step instructions.

Ingredients for the vegetable curry

1 tbsp red Thai curry paste
2 tbsp sesame oil
1 leek (only the white part)
1 garlic clove
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 sugar snap peas
1 bunch of fresh coriander

This is how it’s done

To make the curry, first finely dice the leek and garlic and fry them in a large pan (or wok) in a little sesame oil. Add the Thai curry paste and fry.

Now add the granulated sugar and allow to caramelize slightly. Then deglaze with the coconut milk and lime juice. Add one lemongrass stalk, pounded with a meat mallet and cut in half, and allow the curry to simmer gently.

In the meantime, for the vegetables, roughly dice the peppers, halve the carrots lengthwise and cut into thin slices, tear the oyster mushrooms into bite-sized pieces and halve the sugar snaps.

Add the carrot slices and then the diced peppers to the curry and simmer. Add the mushrooms a little later and the mangetout to the curry at the very end so that they stay nice and crunchy 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 coriander, serve and enjoy.

Karl-Heinz Fediuk wishes you
Good luck & bon appétit!

With best regards from the castle kitchen
of the IMLAUER Hotel Schloss Pichlarn