Carrot and coconut stew with shrimp

Ingredients for 2 servings:

• 1 roll
• 250 g potatoes
• 500 g carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml coconut milk
• 175 ml water
• 200 ml cream
• ½ tsp mustard
• ½ tsp wasabi paste
• 1 ½ tbsp, heaped tomato paste
• 3 tbsp butter
• 130 g shrimp(s)
• ½ large lemon(s)
• 4 g parsley, fresh
• Madras curry powder
• salt and pepper
• Coriander powder
• Nutmeg, freshly grated
• peppercorns
• 3 bay leaves

Instructions

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

also suitable as a spread

Peel the potatoes, carrots, onion, and garlic. Cut the potatoes into bite-sized pieces and cook for about 20 minutes. Roughly chop the onion and garlic. Prepare the shrimp. In a pan, fry 2 tablespoons of butter and let the shrimp simmer over medium heat for about 2 minutes. In another pot, bring about 10 peppercorns, salt, bay leaves, onion skins, and carrot ends to a boil with 175 ml of water and simmer. Remove the shrimp from the pan and set aside. Mix the remaining fat from the pan into the pot with the peppercorns, carrot ends, etc. Add another 1 tablespoon of butter to the pan and sauté the roughly chopped onion and garlic for 3 minutes over medium heat. Add the tomato paste and wasabi paste and stir in. Cut the carrots into bite-sized slices and fry for about 2 minutes. Then pour in the cream, coconut milk, and vegetable stock. Simmer for 20 minutes. Drizzle the prawns with a little lemon zest and juice, and add about 1 g of parsley. Drain the potatoes, mash them a little if desired, and set them aside. Season the stew with the spices to taste. Reduce the quantities in the order given. Use the most curry powder and the least nutmeg. Add the lemon juice and zest, and stir in the mustard. Puree as desired. If you puree everything, you’ll have almost the consistency of a spread. If you only puree part of it, you’ll have a stew. If you puree almost nothing, you’ll have a soup with garnish. Add the prawns and potatoes and let them heat through for another 3 minutes. Cut the bread roll into small pieces and sprinkle over the top, then serve the stew with parsley.