Chard and kohlrabi spring curry with pseudocereals

Ingredients for 1 servings:

• 4 chard leaves, colorful
• 1 small kohlrabi
• some garlic, young (ajo tjerno) or 1 garlic clove, crushed
• ½ onion(s), finely chopped
• e.g. coconut oil
• e.g. salt and pepper
• n. B. Curry plant
• n. B. savory
• 100 ml coconut milk
• 2 tbsp sesame seeds
• 50 g pseudocereal mix (quinoa, amaranth, bulgur, millet, …)
• n. B. Sprouts of your choice, home-grown

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fast, easy, good

Wash the chard and cut the leaves into strips and the stems into bite-sized pieces. Peel the kohlrabi and cut it into bite-sized pieces. Cook the pseudocereals according to the package instructions. Meanwhile, fry the onion and garlic in a pan with hot coconut oil. Then add the kohlrabi pieces and chard stems and fry for 10 minutes over medium heat. Add the chard leaf strips, herbs, and spices. Fry until the chard leaf strips collapse. Now deglaze with coconut milk. Toast the sesame seeds in a pan without oil. Mix the pseudocereals into the vegetable curry and season again with curry powder. Add the sprouts and arrange on a plate. Sprinkle the toasted sesame seeds on top and serve.