For the Asian vegetable stew, first peel the carrot and cut into thin slices. Wash the leek and cut in half lengthwise, then cut into fine strips. Wash and dry the sugar snap peas and cut into bite-sized pieces. Wash and finely dice the celery. Wash and seed the bell peppers and also dice finely. Drain and rinse bean sprouts. Remove seeds from chili pepper and chop finely. Wash the coriander, shake dry and pluck. Coarsely chop the peanuts.
Fry the vegetables in a little oil. Season with curry and then add soup and coconut milk. Bring to a boil and simmer for about 10 minutes. Add salt and chili to taste. Add bean sprouts and once warm, remove the pot from the heat.
Serve the Asian vegetable stew garnished with cilantro and peanuts.
Preparation Tip:
If you don't like cilantro, you can use Thai basil for the Asian vegetable stew. Serve the stew with rice, if desired.
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