Caribbean vegetable curry

Ingredients for 3 servings:

• 6 carrots
• 2 stalk(s) Celery
• 2 tbsp coconut oil
• 1 piece(s) ginger
• 1 garlic clove(s)
• 1 onion(s)
• 2 spring onions
• 2 chili peppers
• 200 ml coconut milk
• 1 tsp mustard seeds (yellow or black or both)
• ½ tsp cumin
• ½ tsp turmeric powder
• ½ tsp black pepper, ground
• ½ tsp cayenne pepper
• ½ tsp coriander powder
• 1 pinch of fenugreek seeds, ground
• 1 tsp. clove powder
• 1 pinch of cinnamon powder
• 1 small mango(s)
• 1 slice(s) pineapple
• 150 g basmati rice
• 300 ml water
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, vegan

First, prepare the ingredients: Peel the carrots and chop into small pieces, wash the celery and also chop into small pieces. Peel the ginger, garlic, and onion and cut into very fine cubes. Finely chop the white parts of the spring onion (set the green parts aside for later). Deseed the chili and cut into small pieces or rings. Combine the powdered spices in a small bowl. Peel the mango and pineapple slices and cut into pieces. Bring the rice to a boil with water and a little salt in a small saucepan with a lid and cook on low heat with the lid closed. Do not stir! The rice is ready when all the water is absorbed. You can add a little oil at the end and stir to prevent the rice from sticking together. Heat the coconut oil in a larger saucepan (not too hot), then add the mustard seeds and cumin seeds and toast until they pop (place a splash guard on the pan if necessary, as the seeds may pop out of the pan). As soon as the seeds pop, add all the remaining spices, stir, and roast for a few seconds. Then add the finely chopped onion, garlic, and ginger, as well as the spring onions and chili, stir everything well, and sauté for 1-2 minutes (stirring frequently; don’t let it burn). Reduce the heat and add the vegetables, stirring occasionally to prevent them from burning. Add the coconut milk (and a little more water if needed) and simmer on low heat for about 8 minutes with the lid closed. Season with salt. Finally, add the mango and pineapple pieces, stir, and let everything simmer for a few more minutes. Serve the vegetable curry with the rice. Cut the green parts of the spring onions into small rolls and add them to the finished curry. Note: You can of course use other vegetables, such as cauliflower, broccoli, or zucchini. You can omit any spices you don’t have or don’t like. The quantities can of course also be varied – especially if you don’t want it to be too spicy.