- 20 ml Olive oil
- 60 g Leek, sliced into thin strips
- 400 g Cauliflower
- 150 g Courgette
- 1 Piece(s) / Portion(s) Ginger (approximately 2 x 2 cm)
- 50 g Beansprouts
- 300 ml Coconut milk
- 100 ml Vegetable stock
- 10 g Vegetable spices
- 2 g Curry
- 20 ml Soya sauce
- 1 Piece(s) / Portion(s) Halve the stalk of lemongrass
Preheat the grill in the Volcano position for 5 minutes at the medium level, keep the lid of the grill open and put the lid on the wok.
Prepare the vegetables, peel and then cut into bite-sized pieces.
Heat the oil in the wok and cabbage and sauté the ginger lightly. Take out the ginger.
Add the leek and carrots to the pan and allow to cook while turning frequently.
Add the cauliflower and cook together, then add the courgette and beansprouts and cook for a few minutes. Take the crispy cooked vegetables out of the wok and put them into a bowl.
Pour the coconut milk into the wok and mix together with the vegetable stock. Stir in the spices, soya sauce and lemongrass, season and leave it to boil down slightly.
Add the vegetables back into the wok and briefly simmer them in the stock. Take out the lemongrass before serving.