Vegetarian Curry Pan with Coconut Milk

For the vegetarian curry pan with coconut milk, first finely chop the onion and fry it in coconut oil, preferably in a saucepan. Cut the sugar peas into small pieces and add them.

Press the garlic into it. Fry the ginger cut into very small pieces. Add the pumpkin pieces, the mango pieces, curry powder and peanut butter to the pot and roast everything again until hot.

Deglaze with soy sauce and coconut milk. Salt and serve with rice.

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