Cap the onions and garlic cloves at both ends, cut in half lengthways, peel and cut into small pieces. Heat a medium-sized pan, add the sunflower oil and let it get hot. Roast the onions in it until light brown, then add the garlic cloves and stir-fry for 1 minute. Deglaze with the coconut water and have it ready.
Wash the fresh celery, remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop as needed. Prepare the required amount, freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless celery stalks at the lower end, then cut across into pieces approx. 3 mm wide. Measure out the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
Wash the red peppers, quarter them lengthways, remove the stems, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem.
Wash the tomatoes, remove the stalks, cut in half lengthways and cut out the green and white stem end. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Add the prepared vegetables to the onion mixture and simmer with the lid on for 10 minutes. Let it cool down a little, put it in the blender and puree for 1 minute at high speed.
Heat the frying oil to 220 degrees. Spread the pasta on the serving bowls. Put the puree in a casserole, add the remaining ingredients and simmer for 10 minutes. Season to taste with salt and pepper. Stir in the coconut milk and distribute on the serving bowls. Place the pieces of meat in 4 portions in a sieve in the hot oil, brown for 15 seconds, drain briefly and place in the serving bowls. Garnish, serve warm and enjoy.