Winter vegetable curry

Ingredients for 4 servings:

• 4 large carrots
• 4 parsnips
• 2 stalk(s) leeks
• Sunflower oil
• 1 bunch of spring onions
• 2 cloves garlic
• 1 piece(s) ginger, approx. 2 x 2 x 2 cm
• 200 ml vegetable stock
• 1 small can of coconut milk
• 1 tbsp curry paste
• some sugar
• e.g. salt and pepper
• e.g. lemon juice
• n. B. Flour for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel or trim the vegetables. Cut the carrots and parsnips into chunky slices or half slices, and the leek into rings. Slice the spring onions into rings and finely slice the garlic. Heat oil in a large pan. First, sauté the spring onions and caramelize them with a little sugar. Then add the garlic, carrots, and ginger (whole). Deglaze with vegetable stock and simmer until the carrots are almost cooked through. Then add the leek and parsnips and pour in the coconut milk. Simmer until everything has the desired bite. Season with salt, pepper, lemon juice, and curry paste to taste. If desired, thicken with flour mixed with water. We serve this with wild rice, but any other type of rice, couscous, or bulgur will certainly work. There’s plenty of flexibility with the vegetables, too.