Carrot and cauliflower stew

Ingredients for 4 servings:

• 1 cauliflower
• 400 g carrot(s)
• 250 g potato(s), waxy
• 2 onions
• 2 garlic cloves
• 1 piece(s) fresh ginger, approx. 3 cm
• 8 sprigs coriander leaves, fresh
• 250 g Cabanossi
• 500 ml vegetable stock
• 200 ml coconut milk
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp curry
• Salt
• 1 tbsp cumin
• 1 tsp coriander
• 1 tsp sweet paprika powder
• ½ tsp chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash and trim the cauliflower, and cut the florets into smaller pieces. Peel the carrots and potatoes and cut them into 2 to 3 cm cubes. Peel the onion, garlic, and ginger and dice everything very finely. Cut the Cabanossi into thin strips and roughly chop the fresh coriander. Heat the oil in a large pot and briefly fry all the spices. Add the onion, garlic, and ginger and sweat briefly. Add the cauliflower, carrots, and potatoes and pour in the stock and coconut milk. Simmer everything in the covered pot over low heat for about 20 minutes, stirring occasionally. After 10 minutes of cooking, add the Cabanossi. Season to taste with curry, salt, and lemon juice. Sprinkle the chopped coriander over the soup to serve.