Vegetable mince curry with cashew nuts

Ingredients for 2 servings:

• 250 g carrot(s)
• 250 g asparagus, green
• 200 ml vegetable stock
• 150 g peas, frozen
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 tbsp oil
• 250 g minced meat, mixed
• salt and pepper
• 1 tbsp curry powder
• 100 ml coconut milk
• ½ tsp cornstarch
• 40 g cashew nuts
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the carrots and cut the asparagus diagonally into pieces. Bring the vegetable stock to a boil, then cook the carrots for about 10 minutes. Add the asparagus and peas for the last 3 minutes. Remove the vegetables with a slotted spoon and reserve the stock. Finely dice the onion, finely chop the garlic, and finely slice the chili pepper. Heat the oil in a pan and fry the minced meat until crumbly. Add the chili, onion, and garlic and fry. Season with salt and pepper, then remove from the pan. Sauté the curry in the oil. Deglaze with the stock and coconut milk and bring to a boil. Mix the cornstarch with a little cold water until smooth, stir in, and bring to a boil. Add the minced meat and vegetables to the sauce. Roast the cashew nuts in a small pan without fat and chop roughly. Cut the chives into rings and sprinkle them over the curry along with the cashews. Serve with basmati rice.