Red vegetable curry

Ingredients for 4 servings:

• 400 g broccoli
• 1 bunch of spring onions
• ½ celery
• 200 g carrot(s)
• 2 bell peppers, red
• 1 tbsp coconut oil for frying
• 1 stalk of lemongrass
• 1 star anise
• 1 pointed pepper, red
• 2 garlic cloves
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 2 cm ginger
• 1 turmeric root or 1 tbsp turmeric powder
• 2 cm chili pepper(s), fresh red, more to taste
• 500 ml coconut milk
• 1 tsp tomato paste
• e.g. soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Curries are so diverse. Whether yellow, red, or green. Indian, Thai, or Chinese. With or without fruit. They all have one thing in common: lots of spices! First, wash and trim the vegetables and cut them into equal-sized pieces. Then fry them in a wok with a little coconut oil. While the vegetables are frying, pound the lemongrass with a large knife or rolling pin. Then add them to the vegetables. Also add the star anise to the wok. Next it’s time for the spice paste. To do this, put the pointed peppers, garlic, mustard seeds, coriander, ginger, turmeric, chili, and some of the coconut milk in a blender and puree until smooth. Add the tomato paste to the vegetables and toast. Then add the spice paste and pour in the remaining coconut milk. Bring to a boil briefly. Season with soy sauce and serve with rice.