Turnip stew with pumpkin and coconut milk

Ingredients for 2 servings:

• 2 turnips
• 4 carrots
• 4 m.-sized potatoes
• 1 small Hokkaido pumpkin(s), diced
• 1 can coconut milk
• 300 ml vegetable stock
• 1 small chili pepper(s)
• 7 leaves kaffir lime leaves, dried
• 2 spring onions
• 1 garlic clove(s)
• 1 small piece(s) of ginger
• 1 tbsp oil
• 2 tsp lemongrass
• 3 tsp harissa powder
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Peel the turnips, potatoes, and carrots and dice them into small cubes. Then fry them in oil, deglaze with the vegetable stock, and simmer. Add the diced pumpkin and spring onions. Finely grate the garlic and ginger and add them, along with the finely chopped chili pepper and kaffir lime leaves. Top with the coconut milk and add the lemongrass powder and harissa spice mix. Simmer until cooked through and finally season with a squeeze of lemon juice. Remove the kaffir lime leaves before serving.