Vegetable stew with coconut milk à la knobichili

Ingredients for 6 servings:

• 400 g chicken breast fillet(s)
• 3 tbsp soy sauce
• 700 g potatoes, with skin
• 700 g cauliflower, cleaned
• 20 g Pepper, red, fresh
• 400 ml coconut milk, very well chilled
• 30 g garlic
• 20 g curry powder
• 400 g tomato(s) (Pizza tomatoes)
• 400 g flatbread(s)
• 150 ml vegetable broth, strong, more if needed
• Lemongrass, ground
• Coriander, ground
• Mint, freshly chopped

Instructions

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

Low Fat 30

Dice the meat and marinate with the soy sauce for half an hour. Peel and dice the potatoes, cut the cauliflower into medium-sized florets, and deseed and finely dice the peppers. The coconut oil in the can has settled to the top during cooling. Remove the can and heat it in a saucepan. Roast the potatoes and cauliflower in it, press in the garlic, and add the diced chili. Add the remaining coconut milk and vegetable stock, if desired, and season with curry and lemongrass. Simmer for 15-20 minutes, then add the pizza tomatoes and meat, bring to a boil, and simmer for another 5 minutes. Season with soy sauce, mint, and coriander, and serve with the briefly toasted flatbread. The amount of vegetable stock depends on whether you prefer the dish as a soup or as a ragù. Fat: 96.06 gr F/kcal: 60.71 P LF30: 28.45% For 6 people: approx. 500 Kcal p. P. For 4 people: approx. 750 Kcal p. P