Summary

Ingredients

• 400 g beetroot
• 1 large onion (s)
• 1 bell pepper (s)
• 300 ml vegetable stock
• 200 ml coconut milk
• 1 teaspoon curry paste
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ turmeric, ground
• 8 leaves basil, fresh
• 1 squirt lemon juice
• 1 piece (s) ginger (approx. 5 cm)
• 2 pinches salt, possibly
• 3 tablespoon oil

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Instructions

1. Peel the beetroot raw and cut first into slices, then into cubes (approx. 2 - 3 cm). Peel the onion and also cut it into cubes. Sweat in the oil in a larger pan. Then add the coriander and turmeric and stir. Pour in the vegetable stock and simmer for approx. 15 minutes with the lid closed over low heat.
2. Meanwhile, cut the peppers into cubes, peel the ginger and cut into small cubes. Add paprika, ginger, curry paste (dose carefully, give in less first and then again) and coconut milk. Cook for another 15-20 minutes until the vegetables are soft but firm to the bite.
3. Possibly season again with salt. Cut the basil into strips and pour over the vegetables. I like to just eat rice or flatbread with it.
4. It`s even faster with pre-cooked beetroot, then sweat the onion well, then add the paprika and only at the end the beetroot to warm up!