Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 30 g iner, fresher
• 150 g leeks
• 400 g broccoli
• 150 g basmati rice
• 1 tablespoon coconut oil
• 1 tablespoon curry powder (heat to taste)
• 1 tablespoon tomato paste
• 250 ml vegetable stock
• 1 can coconut milk
• salt and pepper
• 1 tablespoon lemon juice
• Parsley, optional

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Instructions

1. Finely dice the onion, garlic and peeled ginger. Clean the leek, score lengthways, wash thoroughly and cut into 2 cm thick rings. Clean the broccoli and cut into florets. Prepare rice according to the instructions on the packet.
2. Heat coconut oil in a saucepan and fry onions, garlic and ginger until golden brown. Add the curry powder and tomato paste and stir-fry for 1 minute, then pour in the stock and coconut milk and bring to the boil.
3. Put the vegetables in the saucepan and cook covered for 5 minutes over medium heat. Season with salt, pepper and lemon juice.
4. Optionally sprinkle with fresh parsley leaves and serve with the rice.