Beetroot with coconut milk

Ingredients for 3 servings:

• 400 g beetroot
• 1 large onion(s)
• 1 bell pepper(s)
• 300 ml vegetable stock
• 200 ml coconut milk
• 1 tsp curry paste
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 8 basil leaves, fresh
• 1 dashes lemon juice
• 1 piece(s) ginger, approx. 5 cm
• 2 pinch(s) salt, if desired
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Classic vegetables in an Asian version – spicy and delicious!

Peel the raw beetroot and first slice, then dice (approx. 2-3 cm). Peel the onion and dice it. Sauté in oil in a large pan. Then add the coriander and turmeric and stir. Pour in the vegetable stock and simmer with the lid on over low heat for approx. 15 minutes. Meanwhile, trim the bell peppers and dice them. Peel the ginger and dice them into very small pieces. Add the bell pepper, ginger, curry paste (use it carefully; it’s best to add a little at first and then more), and coconut milk. Cook for another 15-20 minutes, until the vegetables are soft but still firm to the bite. Season with salt, if desired. Cut the basil into strips and sprinkle over the vegetables. I like to serve it with rice or flatbread. Tip: It’s even quicker with pre-cooked beetroot. First, sweat the onion well, then add the peppers and only at the end add the beetroot to warm it up!