Broccoli, carrots and mushrooms in coconut curry sauce

Ingredients for 4 servings:

• 2 onions
• 3 garlic
• 400 g broccoli
• 300 g carrot(s)
• 300 g mushrooms
• 2 tbsp oil for frying
• 2 tsp curry
• 150 g peas, frozen
• 200 ml coconut milk, unsweetened
• 200 ml vegetable stock
• ½ tsp lemon zest, grated
• 3 tbsp crème fraîche
• salt and pepper
• 1 tsp lemon juice

Instructions

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

Roughly chop the onion and finely chop the garlic. Cut the broccoli into florets and thinly slice the carrots and mushrooms. Heat 2 tablespoons of oil in a pan. Sauté the onion, add the garlic and 1 teaspoon of curry powder, and fry briefly. Add the broccoli and carrots, season with salt, and fry briefly. Add the peas. Pour in the coconut milk and stock, season with 1/2 teaspoon of grated lemon zest, cover, and simmer gently for 8 minutes. Add the mushrooms and cook for 4 minutes. Mix the crème fraîche with 1 ladle of the cooking liquid until smooth and mix with the vegetables. Season the vegetables with salt, pepper, 1 tablespoon of lemon juice, and 1 teaspoon of curry powder, and bring to a boil briefly. Serve with rice.