Peanut wok: gluten-free and vegetarian!

• 3 carrots
• 1/2 cauliflower
• 200 g green beans
• 300 g oxheart cabbage
• 1 onion
• 3 tablespoons coconut oil, extra virgin Amanprana
• 3 tablespoons peanut butter
• 2 tablespoons curry powder
• Amanprana Ora Botanico mix, mild

Preparation of peanut wok

1. Peel the carrots. Slice the carrots into strips and the cauliflower into florets. Split the beans in half. Finely slice the oxheart cabbage. Peel and finely chop the onion.
2. Bring the water to the boil, add the beans and cook until al dente. Drain.
3. Heat 2 tablespoons of coconut oil in the wok, add the carrots and stir-fry until they are al dente.
4. Add the cauliflower and stir-fry. After 5 minutes add the oxheart cabbage.
5. In the meantime heat up 2dl water and dissolve the peanut butter in it.
6. Heat the rest of the coconut oil in another pan and sauté the onion.
7. Add the peanut sauce, the curry powder and the cooked beans to the vegetables. Season with Orac Botanico mix.
8. Garnish the dish with the sautéed onion.