The next step is to cook the basmati rice in the WMF KITCHENminis Rice Cooker.
Then heat the rapeseed oil in a wok. Fry the garlic and ginger in it for 2-3 minutes, then add the carrot sticks and leek rings and fry for a further 2-3 minutes.
Finally, add the mushrooms, peppers and sugar snaps to the wok and stir-fry for 2 minutes.
Add the curry paste and dissolve in the vegetables.
Stir the cornflour into 200 ml lukewarm water until smooth and deglaze the vegetables with it. Then allow everything to simmer gently for about 3 minutes.
g
Basmati rice
tbsp.
Sesame oil
tsp.
Curry paste (red or yellow)
tsp.
Cornflour