Carrot and fennel curry

Ingredients for 2 servings:

• 1 m.-large fennel bulb(s)
• 1 ½ m.-sized carrot(s)
• some rapeseed oil
• 0.2 cm ginger, to taste
• 200 ml vegetable stock
• 100 ml coconut milk
• Sea salt and pepper
• curry
• 110 g rice

Instructions

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

with rice – vegan, easy, cheap

Cut the fennel and carrots into thin strips or cubes, then fry them in a deep pan with a little oil. Meanwhile, cook the rice. Once the fennel and carrots are fried and the fennel is lightly golden brown, add the vegetable stock and ginger. Add the fennel greens to the pan as well. Simmer for about 10 minutes. Then add the coconut milk and season with salt, pepper, and curry powder. Remove the fennel greens and serve with the rice.