Vegetable curry with spinach, carrots and Brussels sprouts

Ingredients for 4 servings:

• 3 m.-large carrot(s)
• 200 g leaf spinach, frozen
• 400 g Brussels sprouts
• 1 leek(s)
• 2 onions
• 2 garlic cloves
• 1 piece(s) ginger, approx. 2 cm
• 1 tbsp coconut oil
• 1 tsp sweet paprika powder
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 2 tsp curry powder
• some chili powder
• salt and pepper
• 1 can coconut milk, 400 ml
• 150 ml vegetable stock
• 1 tbsp lemon juice
• 3 tbsp tomato paste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and vegetarian

Thaw the frozen spinach and squeeze out any excess water. Cut the carrots into approximately 3 mm thick slices or sticks. Clean the Brussels sprouts and halve if necessary. Cut the leeks into approximately 4 mm thick rings. Cut the onions into wedges. Grate the garlic and ginger. Heat the coconut oil, first fry the onions until they brown. Then fry the garlic briefly. Mix the ginger with the spices and add them. When the spices begin to smell, add the tomato paste and fry briefly. Deglaze with the stock and coconut milk. When the liquid is boiling, add the carrots and Brussels sprouts. When the carrots are tender, the Brussels sprouts will still be firm to the bite. If you don’t like them, chop them smaller or pre-cook them slightly. When the carrots are tender, add the spinach and leek slices. Neither needs to cook for long. Season with lemon juice, salt, and pepper. Serve with cooked rice or naan bread.