Carrot, potato and coconut curry

Ingredients for 3 servings:

• 5 large carrots
• 3 large potatoes
• 3 spring onions
• 100 ml vegetable stock
• 1 can coconut milk (400 ml)
• 3 tbsp curry powder
• 2 tsp curry paste, red (available in Asian shops)
• Salt
• oil
• Coriander leaves, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian curry with coconut milk

Peel the carrots and potatoes, quarter them, and cut into large cubes. Chop the spring onions into not-so-fine strips. Heat the oil in a large pot. First, fry the carrots for about 2 minutes while stirring, then add the potatoes and fry for another 2 minutes. Add the spring onion strips to the vegetables and fry briefly. Sprinkle the curry powder over the vegetables and sweat while stirring, then deglaze with the stock. Mix everything well, then add the coconut milk and the red curry paste. Season with plenty of salt (the potatoes absorb a lot of salt). Simmer on low heat for 25-30 minutes. Stir frequently to prevent burning, and it’s best to cook in an uncovered pot, otherwise the coconut milk will foam too much. Serve sprinkled with fresh coriander. Tip: You can serve this with basmati rice; then the quantity is easily enough for 4 people.