Doc V's Healthy Kitchen

We crossed the famous bridge between Copenhagen and Malmö Friday evening. The sun was shining ( for the 📷) and allowed us to have breakfast outside the following morning. Since then…..💦, but let’s not complain. The Scandinavian people still give us the impression summer is in the air by wearing shorts and sandals.

It’s a long weekend, thanks to the Christian religion and we are running short of gaz to cook and to heat the water. Luckily there are free parking spots for campers near nature parks with sports facilities and public showers ( even sauna is possible on certain spots).

So, instead of cooking on the campervan stove, I use a camping gaz and it works really well.

My ingredients for today’s dinner: red onion, garlic, spring onions, ginger, thai red curry paste ( remember my storage 😋), 1 red bell pepper, 1 orange bell pepper, 250 grams of mushrooms, 200 grams of soy sprouts, 200 ml coconut milk,  1 can of chickpeas and 120 grams of basmati rice.

Start with the rice. Add the rice and 1,5amount of water in a small pan. Add a pinch of salt. Allow to boil for a few minutes. Stop the fire. Put a kitchen paper between lid and pan and set aside.

Chop the onion, 4 garlic cloves, 4cm of fresh ginger, the bell pepper. Put in the simmer pan. Add 1 large table spoon of curry paste and 1 large table spoon of olive oil. Heat the pan. Stir regularly. After 5-10 minutes, add the chopped mushrooms and the chopped white parts of the spring onions. Stir and bake. Add the can of chickpeas with the aquafaba and the 200 ml of coconut milk. Stir and allow to simmer and to evaporate. After 10-15 minutes, add the soy sprouts. Stir and continue to simmer. After a few minutes, stop the fire, spread the chopped green of the spring onions and some fresh coriander ( the last part of my harvest😥).

Serve and enjoy an easy and healthy vegetarian meal.