- 2 garlic
- 1 Alpinia galanga
- 1 ginger
- 2 carrots
- 2 zucchini
- 1 leek
- Olive oil
Wash the vegetables and peel the carrots and leeks, chopping only the white part. Peel and chop the garlic. Cut the onion and all the vegetables in julienne strips, trying to have more or less equal pieces. Reserve.
Heat the wok. Once is hot, add two spoons of water or vegetable broth and a teaspoon of olive oil. First sauté the garlic, the finely chopped ginger and the galanga. When they are brown, add the onion and the carrot.
When the carrot is al dente, add the leek and the zucchini. Continue cooking over low heat until the vegetables are al dente. If necessary, add a glass of water or broth during cooking.
Finally, add the curry, the chopped parsley and continue mixing for about 3 minutes.
Serve the dish with a little sesame oil and some fresh basil leaves on top, accompanied by boiled rice. We recommend accompanying the vegetables with basmati rice or wild rice, or with a mix of the two. The strong and perfumed flavor of these rices goes very well with this recipe and helps to neutralize the slightly spicy flavor of the curry.