Turnip curry

Ingredients for 3 servings:

• 3 small turnips
• 1 small kohlrabi
• 1 bunch of spring onions
• 1 piece(s) ginger, approx. 10 g
• 2 garlic cloves
• 1 can coconut milk, approx. 400 ml
• 250 ml vegetable stock
• 1 dash of lime or lemon juice
• Soy sauce
• curry powder
• Chili flakes or chili powder
• turmeric
• cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, vegetarian, vegan

Peel the turnips and kohlrabi and dice them. Wash the spring onions and slice them into small rings. Set the vegetables aside. Peel the ginger and garlic and chop them into small pieces. Heat them briefly in oil in a wok or covered pan. Don’t overcook, or the garlic will burn. Deglaze with the stock. Add the vegetables and coconut milk. Bring everything to a boil. Cover and simmer on low heat for about 20-30 minutes, until the vegetables are tender but still firm to the bite. Season the curry with spices, soy sauce, and lime/lemon juice, and serve with rice, for example.