John Myers
Contents
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Ingredients
- 600 g Carrots
- 600 g Potatoes mainly waxy
- 0,5 Onions approx. 125 g
- 1 piece Ginger the size of a walnut
- 1 Clove of garlic
- 150 g Peas frozen
- 1 tbsp Sunflower oil
- 1 tbsp Mild curry powder
- 850 ml Vegetable broth (4 teaspoons instant)
- 1 pack Coconut milk 250 ml
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
- 0,5 Cup Fresh cilantro cut
Instructions
- Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 5 mm thick!) With the knife. Peel and wash the potatoes and cut into cubes (approx. 2 cm). Peel and dice the vegetable onion. Peel and finely dice the ginger and clove of garlic. Heat sunflower oil (1 tbsp) in a large saucepan, add the garlic clove cubes, ginger cubes and vegetable onion cubes, sprinkle with the mild curry powder (1 tbsp) and fry everything vigorously. Add the carrot blossoms and potato cubes and fry briefly. Deglaze / pour on the vegetable stock (850 ml) and coconut milk (250 ml). Let everything simmer / boil for 20 minutes with the lid on. After 10 minutes of cooking, add the peas (150 g frozen) and sprinkle with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sugar (1 big pinch) and lemon juice (1 big pinch) Spice up. Then let the stew simmer / cook for another 10 minutes. In the meantime, wash the coriander, shake it dry and cut it finely. Serve the oriental carrot blossom stew sprinkled with sliced coriander.
Tip:
- The stew can also be frozen very well in advance.
