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Vegan red root vegetable curry

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Ingredients for 3 servings:

  • ½ leek(s)
  • 4 medium-sized carrots
  • 3 m.-sized potatoes
  • ¼ celery root
  • 1 m.-sized onion(s)
  • 1 tbsp oil
  • 2 tbsp curry powder
  • 3 cloves garlic
  • some ginger
  • 200 ml coconut milk
  • 250 ml vegetable stock
  • 4 tbsp chives, fresh
  • 1 tbsp tomato paste
  • some sugar to taste
  • e.g. salt and pepper
  • e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with ginger, garlic, coconut milk and lots of vegetables

Peel, wash, and dice the vegetables if necessary. Sauté the onion in oil, then sauté the curry and garlic, then add the tomato paste and ginger and sauté. Sauté the vegetables and pour in the coconut milk and stock. Simmer until soft, which can take a good 20 minutes. Season to taste and add the chives. Serve warm. As a stew (the recipe is based on this amount), with rice, or with a piece of baguette or bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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