Curry vegetable pot in coconut milk for 2 people

Ingredients for 2 servings:

• 400 ml coconut milk (1 can)
• 200 g carrot(s)
• 70 g celeriac
• 2 m.-sized potatoes
• ½ red bell pepper(s)
• 2 shallots, alternatively regular onions
• 13 g ginger, fresh, after cleaning
• 2 cloves garlic
• 1 thin spring onion(s)
• 1 apple, variety of your choice
• Sea salt, from the mill
• Pepper, colorful, from the mill
• 1 tbsp curry, slightly heaped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian, variable, wholesome

Heat the coconut milk in a medium saucepan – do not boil. Add the ingredients one at a time, as directed above, into small cubes, and the finely chopped spring onion. Season with salt and pepper (add the curry just before the end of cooking). Cook on low heat for about 30 minutes. After the carrots have a bite, add the curry, stir well, and season to taste. It’s delicious with anything stir-fried (I used shredded chicken), and it makes a great vegetable stew for vegetarians, although the vegetables are interchangeable, of course.