Fe-Mö-Sta coconut curry

Ingredients for 3 servings:

• 1 shot of rapeseed oil
• 1 onion(s), chopped
• 1 cm ginger, finely diced
• 1 fennel, cut into small cubes (approx. 300 g)
• 300 g carrot(s), peeled and weighed
• 5 stalk(s) celery, cleaned (approx. 250 g)
• 200 ml coconut milk, creamy
• 2 tsp, heaped curry paste, yellow
• Parsley or coriander
• Salt

Instructions

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

Fennel, carrots, celery, vegan, alkaline

Dice the carrots and celery, as well as the fennel bulb; the size is up to you; the cooking time will depend on it. Heat the oil in a pan and sauté the onions first, then add the ginger. Sauté the carrots first and cover for about 2 minutes. Repeat with the fennel and celery. In the meantime, mix the coconut milk with the curry paste until smooth. Add the milk mixture to the vegetables and reduce the heat, simmering until tender. Finally, stir in the chopped herbs. I personally add the salt only when the dish is on, but you can do it however you like. This dish serves 3-4 people, depending on whether it’s eaten as a main course, like I did, or as a side dish.