Turtles Kohlrabi in coconut milk with banana

Ingredients for 4 servings:

• 3 tbsp olive oil
• 300 ml water, hot
• 2 onions
• 2 bell peppers, red and/or yellow
• ½ bunch celery, approx. 300 g
• 500 g kohlrabi
• 500 g waxy potatoes
• 2 bananas
• 1 cube of stock, fat
• 400 g tomatoes, chopped, from a can
• 400 g coconut milk, creamy, from the can
• 2 garlic cloves, crushed
• 1 tbsp, crushed paprika powder, rose hot
• 1 tbsp brown sugar
• 1 tsp, heaped cumin
• 1 tsp coriander powder
• 1 pinch of cinnamon powder
• salt and pepper
• 1 tsp, leveled turmeric
• 1 tsp chili flakes
• 2 tsp lemongrass, from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

even just a stew

Finely dice the onions and cook in olive oil in a large, wide saucepan with 2 pinches of salt until translucent. Dice the bell peppers into approximately 1 cm pieces and add them. Increase the heat and fry gently. Add the crumbled stock cube and fill with hot water, bring to a boil, and then reduce the heat to medium. In the meantime, peel the potatoes and kohlrabi and cut them into 1.5-2 cm cubes. Wash the celery and cut them into approximately 5 mm slices, and add everything to the pan with the can of tomatoes. Add all the spices and the crushed garlic to the pan, stir, and simmer uncovered for about 10 minutes until reduced. Add the coconut milk and the quartered and sliced ​​bananas, bring to a boil briefly, reduce the heat to low or turn it off, stir in the lemongrass, and let it stand, covered, for at least 15 minutes. Season to taste. The timing is generous; every minute doesn’t matter.