Colorful turnip stew with coconut milk

Ingredients for 4 servings:

• 300 g swede(s)
• 150 g onion(s)
• 2 tbsp rapeseed oil
• 200 g zucchini
• 150 g bell pepper(s), red
• 400 ml coconut milk
• 800 ml vegetable broth, strong
• 1 tsp, heaped sugar
• 1 tbsp curry powder
• 30 ml lemon juice
• 4 tbsp, heaped chives
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Turnips taste good too

Clean and peel the swedes, then cut into 1 cm cubes. Finely dice the onions and bell peppers. Cut the zucchini into small pieces. Heat the oil in a pan and sauté the swede cubes with the onions. Add the curry powder, lemon juice, and sugar, sauté briefly, deglaze with coconut milk and vegetable stock, and cook for about 25 minutes, until the swedes are almost tender. Stir in the zucchini and bell peppers and simmer for another 10 minutes. Stir in the chives and season with salt and pepper.