Vegan coconut curry

Ingredients for 2 servings:

• 1 small onion(s), roughly chopped
• 2 large garlic cloves, coarsely chopped
• 1 small red bell pepper(s), roughly chopped
• 1 can coconut milk, 400 ml
• 2 medium-sized potatoes, peeled and diced
• 2 small spring onions, cut into fine rings
• 250 ml vegetable broth, instant or freshly cooked, vegan
• 1 tsp curry paste, red
• 1 tsp curry paste, yellow
• 4 tsp roasted curry powder
• 1 tsp, heaped honey, creamy
• 1 pinch(s) cinnamon powder
• 1 handful of peanuts, roasted, roughly chopped
• 2 tbsp coriander or parsley, coarsely chopped
• 4 tbsp coconut oil
• 3 tbsp, heaped flour
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Roughly chop the onion, garlic, and bell pepper. Meanwhile, heat a pan and add the oil, then heat it up again. Sauté the onion, garlic, and bell pepper in the oil, caramelize with honey, and add the flour. Sauté for about 5 minutes, then deglaze with the vegetable stock and coconut milk. Simmer on medium heat for 10 minutes, stirring occasionally. Puree everything. Season with the curry paste and spices. Finely slice the spring onions and dice the potatoes into 1 cm cubes, and cook until the potatoes are tender. This should take about 10-20 minutes, depending on the size of the diced potatoes. Roughly chop the peanuts and coriander or parsley and sprinkle over the dish before serving.