Indian vegetable curry with coconut

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 200 g carrot(s)
• 150 g spring onions
• 200 g broccoli
• 250 ml coconut milk, unsweetened
• 250 ml vegetable stock
• 1 tbsp ginger
• 2 tsp, leveled curry powder, mild or hot to taste
• 150 g spinach
• 1 tbsp, leveled cornstarch
• 2 tbsp, picked coriander greens, finely chopped
• Salt
• chili

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely chop the onion and garlic. Clean the vegetables. Cut the carrots into thin slices. Separate the broccoli into florets. Cut the spring onion into wide strips. Bring the coconut milk to a boil with the vegetable stock, onion, garlic, ginger and curry powder, season with salt and simmer for 10 minutes. Mix in the carrots and simmer for 8 minutes. Mix in the broccoli and spring onion and simmer for 7 minutes. Wash the spinach, add it to a pot while it is still dripping wet with a little salt, cover and let it wilt over medium heat (about 2 minutes). Drain the spinach in a sieve and cut into pieces. Mix the starch with 2 tablespoons of cold water until smooth and mix into the curry. Simmer until the sauce thickens, then stir in the spinach. Season the curry with salt and chili (depending on taste and heat). Serve garnished with coriander. If you like, you can of course mix in turkey or chicken; it tastes very good. Brown the meat in a pan and then stir it into the dish. I always use a wok; it’s practical because of its size, and you can push the vegetables up the side.