Sri Lankan vegetable curry with vegan duck substitute

Ingredients for 3 servings:

• 2 sweet potatoes
• 5 potatoes
• 250 g carrot(s)
• 6 garlic cloves
• 2 onions
• 300 g duck substitute
• 1 tbsp palm oil, red
• 1 tbsp, heaped coconut oil
• 400 ml coconut milk
• 15 curry leaves
• 1 tbsp yellow curry paste
• 1 tbsp fenugreek seeds
• ½ tsp chili flakes
• Sea salt
• 1 tsp Sichuan pepper, ground
• 1 tsp Indian curry powder
• 1 tsp turmeric powder
• 240 g basmati rice
• 1 bunch of coriander

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel the potatoes, sweet potatoes, and carrots and cut into 3 cm chunks. Cook in a pot of salted water until al dente. Drain, reserving the cooking water; you will need it later. Peel and dice the onions and garlic. Sauté in a pan with the red palm oil and coconut fat. After 5 minutes, add the vegan duck and continue to cook for a further 10 minutes. Add the vegetables, curry paste, and spices, and fry briefly. Add the coconut milk and the reserved vegetable water. Stir and simmer over medium heat until thickened. Wash and finely chop the coriander. Add to the curry just before serving. Cook the rice according to the instructions and serve with the curry.