Curry made from winter vegetables and peanuts

Ingredients for 4 servings:

• 40 g peanuts, without brown skins
• 100 g onion(s)
• 300 g carrot(s)
• 200 g celeriac
• 200 g savoy cabbage
• 3 tbsp oil (olive oil)
• 1 tbsp curry
• 100 ml vegetable stock
• 150 g apple, sour
• 50 ml cream (for vegans soy cream)
• Cayenne pepper
• Sea salt
• 1 tsp lemon juice
• 150 g rice

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Roughly chop the peanuts and lightly roast them without fat. Roughly dice the onions, cut the carrots and celery into sticks, and finely strip the savoy cabbage. Fry the onions in olive oil until golden brown, then fry the carrots for 2 minutes, turning occasionally. Add the celery and fry for another 2 minutes. Add the curry, fry briefly, and deglaze with the vegetable stock. Cover and sauté for about 3 minutes. Add the savoy cabbage and sauté for another 3 minutes, until the vegetables are almost tender. Meanwhile, quarter the apple and cut it crosswise into thin slices. Add the apple, cream, and peanuts to the vegetables and cook briefly. Season with cayenne pepper, sea salt, and lemon juice. Cook the rice and serve.