Summary

Ingredients

• 2 onions)
• 3 garlic
• 400 g broccoli
• 300 g carrot (s)
• 300 g mushrooms
• 2 tablespoon oil for frying
• 2 teaspoons curry
• 150 g peas, frozen
• 200 ml coconut milk, unsweetened
• 200 ml vegetable stock
• 0.5 teaspoon ½ lemon zest, grated
• 3 tablespoon crème fraîche
• salt and pepper
• 1 teaspoon lemon juice

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Instructions

1. Roughly chop the onion, finely chop the garlic. Divide the broccoli into florets, thinly slice the carrots and mushrooms.
2. Heat 2 tablespoons of oil in a saucepan. Fry the onion in it, add the garlic and 1 teaspoon of curry and fry briefly. Add broccoli and carrots, lightly salt and fry briefly. Add the peas. Pour coconut milk and broth on top, season with 1/2 teaspoon of grated lemon zest, cover and cook gently for 8 minutes. Add the mushrooms and cook for 4 minutes. Stir the crème fraîche with 1 scoop of the cooking liquid until smooth and mix with the vegetables. Season the vegetables with salt, pepper, 1 tablespoon lemon juice and 1 teaspoon curry and bring to the boil briefly.
3. Rice goes well with it.