Curry with salsify and black rice

Ingredients for 2 servings:

• 1 cup rice, black
• 2 cups water
• Salt
• 300 g salsify(s), fresh
• 200 g carrot(s)
• 1 broccoli
• 1 can coconut milk (400 ml)
• 1 ½ tbsp Thai curry powder or yellow curry paste
• 250 ml water
• 3 tbsp vinegar
• 3 tsp coconut oil
• ½ cup spread (Green Heart Butternut Ginger Spread), optional

Instructions

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

vegan, very spicy

Black rice takes longer to cook, so it’s best to put it on first. Bring the rice to a boil with 2 cups of water and a little salt, cover and simmer on low for 10 minutes, then turn off the stove and let the rice swell in the residual heat. Combine 250 ml of water and the vinegar in a bowl. Wearing latex gloves, scrub the salsify clean and peel it (it’s sticky, hence the gloves). Cut it into pieces and add it immediately to the vinegar, otherwise it will turn brown. Peel and slice the carrots and cut the broccoli into florets. Heat the coconut oil in a wok and fry the salsify first, then add the carrots. Sprinkle with Thai curry or add curry paste. Sauté briefly. Pour in the coconut milk. Simmer for about 15 minutes, then add the broccoli and simmer for another 5 minutes. If the curry is too spicy, you can tone it down with Green Heart spread, for example.