Curry

Prep and cook time: 30 min, cooking time approx.: 7 min, difficulty: easy

Ingredients for 4 servings:

• 500 g broccoli florets
• 1 large turnip, approx. 400 g; peeled, chopped in 1 cm cubes
• 2 large carrots, peeled, chopped in 1 cm cubes
• 300 g small mushrooms
• 1 onion, peeled, chopped
• 1 piece ginger, approx. 2,5 cm, peeled, chopped
• 2 cloves garlic, peeled, chopped
• 1 stalk lemon grass, ends and outer layer removed, very finely chopped
• 2 tbsp vegetable oil
• 1 tsp brown sugar
• 1 tbsp green curry paste
• 100 ml vegetable stock
• 400 ml coconut milk
• light soy sauce
• 2 tsp lemon juice
• 3 spring onions, green; sliced into thin rings

Method:

Heat the oil in a wok. Add the broccoli, turnip and carrots and fry for approx. 2 minutes, stirring frequently. Add the mushrooms, onion, ginger, garlic and lemon grass and fry for a further 2 minutes. Stir in the sugar and curry paste, add the stock and coconut milk and simmer for approx. 3 minutes. Season with soy sauce and lemon juice. Add the spring onions and serve the curry in bowls. Perfect as a standalone meal or with some steamed rice.

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