Asian winter vegetable pot

Ingredients for 4 servings:

• 200 g leek
• 200 g carrot(s)
• 200 g Brussels sprouts
• 200 g potatoes
• 125 g celery
• 125 g red bell pepper(s)
• 40 g butter
• 1 clove(s) garlic
• 1 onion(s)
• 1 ½ tsp curry
• 2 pinches of ginger
• 1 can coconut cream (280g)
• 1 ½ liters vegetable broth (instant)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the vegetables, then slice or dice diagonally, leaving the Brussels sprouts whole. Melt the butter, sauté the crushed garlic clove and diced onion until translucent. Stir in the curry and ginger, and add the vegetables. Sauté for five minutes, stirring. Add the coconut cream and vegetable stock. Cover and cook for 20 minutes.