500 g mixed bell peppers
1 jar bamboo shoots (180 g drained weight)
100 g sweetcorn
200 ml coconut milk
salt, pepper, curry powder,
chilli flakes
Chop the peppers into small pieces and fry briefly in a
pan until al dente. Add the bamboo shoots and continue to fry for 4
minutes. Add the sweetcorn and coconut milk, season to taste and simmer
for a few more minutes.
