Curry stew with carrots and potatoes

Ingredients for 4 servings:

• 4 potatoes, waxy or mostly waxy
• 3 carrots
• 4 spring onions
• 2 tsp, grated curry paste, red
• 3 tbsp, leveled curry powder
• 400 ml coconut milk
• 200 ml vegetable broth, homemade or instant
• Parsley
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

goes very well with turkey or chicken

Peel the potatoes and chop into large pieces. Peel the carrots and cut into slightly smaller pieces. Trim the spring onions and slice them into rings. Heat a little oil in a pan. First, fry the carrots for 2-4 minutes over medium heat, then add the potatoes and fry both together for another 2-4 minutes. Stir in the curry powder and curry paste, then deglaze the dish with the vegetable stock (or 200 ml water and 5 g stock powder), and simmer for about 15 minutes. Then add the 400 ml coconut milk and the rings of 3 spring onions. Don’t be alarmed if the coconut milk is solid; it will liquefy in the heat. Simmer for another 15 minutes. Stir in the finely chopped parsley, if desired. Sprinkle the remaining spring onion rings over the dish before serving.