Vegetable curry in coconut milk

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 3 tbsp oil or ghee
• 200 g carrot(s)
• 200 g leek
• 100 g savoy cabbage or white cabbage
• 1 bell pepper(s), red
• 200 g cauliflower
• 1 can coconut milk
• ½ chili pepper(s), chopped
• 1 tsp turmeric
• 2 cardamom pods, crushed
• ½ tsp coriander
• ½ tsp cumin powder
• 1 pinch of nutmeg
• ½ lemon(s), peel
• 1 tbsp coriander, fresh or parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Finely chop the onion and garlic and sauté in 3 tablespoons of hot oil or ghee. Add the chili pepper, turmeric, cardamom, coriander, and cumin, and sauté gently, stirring constantly. Add the chopped vegetables and coconut milk, then add the remaining spices and lemon zest and cook covered. You can, of course, use other seasonal vegetables, or use garam masala and a little curry powder instead of the spices listed individually. However, it’s no comparison to the individual spices. The curry tastes great with millet, polenta, or rice, depending on your taste, or with a different flavor.