Fruity everyday curry

Ingredients for 4 servings:

• 4 carrots
• ½ Chinese cabbage
• 2 onions
• 1 gr. can/n peach(s), 850 g
• 500 ml coconut milk
• 2 tbsp curry powder
• 2 tsp turmeric
• Sunflower oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the carrots and slice them into thin strips, preferably with a vegetable peeler. Peel the Chinese cabbage, quarter them, and slice them into thin strips. Peel the onions and roughly dice them. Remove the peach halves from the can, set the stock aside, and roughly dice the peaches. In a large pan, fry the onions in sunflower oil until browned. Add the peach cubes, dust with the curry powder and turmeric powder, stir, and fry briefly. Pour in the peach juice/peach stock and simmer for about five minutes. Then add the coconut milk, stir, and bring to a boil briefly. Purée everything with a hand blender to form a smooth sauce, season with salt, set aside, and keep warm. In another pan, fry the carrot strips in sunflower oil for about two minutes, then add the Chinese cabbage strips, mix, and continue frying until the Chinese cabbage has collapsed and the carrots are cooked but still have a bit of bite. Season with salt and pepper. Serve the vegetables and sauce. Serve with basmati rice. Tip: You can prepare this dish even faster by using two pans at the same time.