Broccoli and leek curry

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 30 g fresh ginger
• 150 g leek
• 400 g broccoli
• 150 g basmati rice
• 1 tbsp coconut oil
• 1 tbsp curry powder (spicy to taste)
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 1 can coconut milk
• salt and pepper
• 1 tbsp lemon juice
• Parsley, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, simple

Finely dice the onion, garlic, and peeled ginger. Trim the leek, score it lengthwise, wash it thoroughly, and cut into 2 cm thick rings. Trim the broccoli and cut it into florets. Prepare the rice according to the package instructions. Heat the coconut oil in a saucepan and fry the onion, garlic, and ginger until golden brown. Add the curry powder and tomato paste and fry for 1 minute, stirring, then add the stock and coconut milk and bring to a boil. Add the vegetables to the pan, cover, and cook over medium heat for 5 minutes. Season with salt, pepper, and lemon juice. Optionally, sprinkle with fresh parsley leaves and serve with the rice.