Vegetable curry with Romanesco

Ingredients for 4 servings:

• 700 g potatoes
• 400 g Romanesco
• 150 g carrot(s)
• 3 tomatoes, or 10 – 12 cocktail tomatoes
• 2 onions
• 2 garlic cloves
• 4 cm ginger root
• 2 tsp mustard seeds
• 1 tsp turmeric
• 2 tsp curry powder
• 3 tbsp oil (peanut)
• 500 ml vegetable stock
• 1 can coconut milk
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

delicious with ginger, coconut milk and mustard seeds and very variable

Peel and dice the potatoes. Wash, trim, and divide the Romanesco into florets. Trim, peel, and cut the carrots diagonally into approximately ½ cm thin slices. Peel the onions and garlic and finely chop or chop them with the tomatoes. Peel the ginger and finely grate it. Heat the oil and briefly fry the ginger, mustard seeds, turmeric, and curry powder while stirring. Add the tomatoes, onions, and garlic and season with salt and pepper. Pour in the stock and coconut milk and stir. Add the remaining vegetables, bring to a boil, and then simmer with the lid half-open over medium heat for about 20 minutes. The time depends on the size of the pieces and the type of potato. Finally, season to taste with curry, salt, and freshly ground pepper. Serve with basmati rice—even if the dish already contains potatoes. This dish can be easily adapted to your own taste. For example, I have replaced the Romanesco with broccoli and kohlrabi and used blue potatoes.