Celeriac and carrot pan with curry coconut milk

Ingredients for 2 servings:

• 1 tbsp coconut oil
• 1 small onion(s), finely diced
• 2 medium-sized garlic cloves, finely diced
• 3 cm ginger, finely diced
• 1 tsp, mixed curry paste, e.g. B. yellow
• 330 g celeriac, cleaned and weighed
• 330 g carrot(s), peeled and weighed
• 100 ml coconut milk, creamy
• 4 stalks celery greens, tender

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

alkaline, vegan, GAT-compliant

Slice the celery stalks into thin rings. Cut the celery and carrots into equal-sized cubes. The size of the cubes determines the cooking time. Heat the oil in a non-stick pan over medium heat. Add the onions, garlic, and ginger and let it simmer for a few minutes with the lid closed. Then stir in the curry paste and let it simmer for a few more minutes with the lid closed. Allow any condensation to drain back into the pan. Stir in the carrots and let them become slightly translucent. Finally, add the celery pieces and cook with the lid closed until the desired tenderness is reached. Stir occasionally. Just before the end of the cooking time, stir in the coconut milk and fold in the celery rings. Personally, I didn’t need to add any salt; that’s up to you. For me, this was a main course, but it can also be served as a side dish.