Vegetarian or vegan Thai curry

Ingredients for 4 servings:

• 2 medium-sized carrots, approx. 120 g
• 1 m.-sized leek(s), approx. 300 g
• 1 m.-sized onion(s)
• 150 g spinach or 2 – 3 frozen minis
• 340 g pineapple from the can
• 2 cloves garlic, freshly squeezed
• 40 g spice paste, homemade (vegetable paste) or 1/4 stick of celery
• 1 tbsp coconut oil or neutral vegetable oil
• 300 ml vegetable stock
• 200 ml plant milk (plant drink) or milk
• 200 ml coconut milk
• 3 tsp curry powder
• 1 piece(s) ginger, fresh, about thumb-sized
• 2 pinches of turmeric powder
• 2 pinches of coriander powder
• 2 pinches of cayenne pepper or chili
• 2 pinch(s) lemon pepper
• 1 pinch(s) black pepper
• 150 ml pineapple juice, possibly from the can
• possibly salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

slim gourmet dish for Asian lovers

Clean and chop the vegetables. Heat the coconut oil in a wok or regular frying pan with high sides. Fry the vegetables for about 5 minutes. Drain the pineapple, reserving the juice. Chop the pineapple, add it to the vegetables, and sauté briefly. Clean and chop the ginger, mix it with the vegetables along with the crushed garlic and the vegetable seasoning paste (recipe in my recipes). If you use the seasoning paste, no additional salt is needed. Sprinkle the spices over the vegetables and mix everything well. Pour in the vegetable stock, (plant-based) milk, coconut milk, and the reserved pineapple juice. Simmer for about 20 minutes, until the sauce thickens slightly. Rice or basmati rice mixed with brown rice goes very well with this. Substitutions: If you don’t have vegetable seasoning paste, you can simply chop up 1/4 of a celery stick and mix it in. If you don’t like spinach, you can use broccoli instead.