Vegetable stew with coconut milk

Ingredients for 2 servings:

• 100 g leek
• 100 g carrot(s)
• 50 g celeriac
• 100 g Brussels sprouts, frozen
• 1 small red bell pepper(s), approx. 100 g
• 1 potato(s), approx. 80 g
• 1 small onion(s)
• 2 cloves garlic
• 10 g fresh ginger
• 500 ml vegetable broth (homemade or instant)
• 160 ml coconut milk
• 1 tsp curry powder
• some salt and pepper
• some oil for frying

Instructions

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

light winter stew

Wash and trim the leek and cut into 1 cm wide rings. Trim and peel the carrots, celery and potatoes and cut into 1 cm cubes. Wash and trim the bell pepper and also cut into small cubes. Peel the onions and ginger and dice very finely. Press the garlic through a garlic press or chop it finely. Heat a little oil in a high saucepan and fry the onions and garlic. Add the ginger and curry powder and fry briefly. Deglaze with vegetable stock and coconut milk and reduce the heat. Add the finely diced vegetables and Brussels sprouts to the soup and simmer covered over low heat for 20 minutes. Season the soup with salt and pepper. Hot tip: Mix in sambal oelek or finely chopped chilies.