Vegetable gratin with lemongrass

Ingredients for 2 servings:

• 200 g pasta
• 1 stalk of lemongrass
• ½ zucchini
• 3 carrots
• ½ stalk(s) leek
• 2 tbsp celeriac, diced
• 1 tbsp onion(s), diced
• 200 g coconut milk
• 150 g natural yogurt
• 2 tbsp cream
• 1 tbsp tomato paste
• 1 handful of broccoli, cut into small florets
• 1 slice(s) cheese
• ½ tsp apricot jam
• Salt
• Cayenne pepper
• Coriander, ground
• turmeric
• curry
• Sugar
• nutmeg
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Bring water with plenty of salt to a boil. Cook the pasta in it for about 5 minutes, drain, and set aside. Halve the zucchini lengthwise and slice. Peel the carrots and slice them as well. Halve the leek lengthwise and slice into strips. Halve the lemongrass lengthwise and lightly toss it over the zucchini with the back of a knife. Sauté the broccoli florets in a pot with a little water, plenty of salt, and nutmeg for 5 minutes, then refresh with cold water. Cut the cheese into thin strips. Add the onions, celery, and leek to a wide, shallow pot with hot oil and sizzle gently over medium heat for 5 minutes. Add the tomato paste to the pan and sprinkle with a generous pinch of salt, cayenne pepper, 1 pinch of sugar, 1 teaspoon of curry powder, a pinch of coriander, and turmeric, then mix everything well. Pour in the coconut milk, followed by the lemongrass, cream, and apricot jam. After stirring well and tasting (adjusting seasoning if necessary), add the carrots and zucchini and simmer gently for 15 minutes with the lid on. Remove the lemongrass from the pan and mix the vegetables with half of the yogurt. Fill a casserole dish with a ladleful of vegetables, add the pasta, and then spread the remaining vegetables on top. Place dollops of yogurt on top and scatter the broccoli florets on top. Arrange the cheese strips over the broccoli. Bake at 190°C (375°F) for about 20 minutes.