Carrot curry

Ingredients for 4 servings:

• 600 g carrot(s)
• 2 onions, red
• 1 banana(s)
• 4 tbsp pumpkin seeds
• 2 tbsp desiccated coconut
• 2 handfuls of chips (coconut)
• 400 ml coconut milk
• 300 ml vegetable stock
• 1 tbsp ginger, freshly grated
• 2 tbsp curry powder
• Oil, for sautéing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with coconut and pumpkin seeds

Slice the carrots and finely chop the onions. Sauté the carrot slices and onions in a wok or large pot in a little oil. Mash the banana and add it. Add the pumpkin seeds, desiccated coconut, coconut chips, ginger, and curry powder. Pour in the vegetable stock and simmer for about 10 minutes. Add the coconut milk and bring back to a boil. Serve with rice, bulgur, or naan bread.