Summary

Ingredients

• 1 tablespoon coconut oil or whatever you prefer
• 3 handfuls Brussels sprouts, cleaned, approx. 60 g
• 2 large carrots, cleaned, approx. 30 g
• 1 large potato (s), peeled, approx. 90 g
• 1 tablespoon curry paste
• 200 ml coconut milk, creamy

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Instructions

1. Peel the potato and cut into short fries-like pieces, e.g., with a vegetable slicer. Scrape or peel the carrots and cut into pieces. Clean the Brussels sprouts and then cut in half, quarter or sixth depending on the size. You can use the other pieces of vegetables as a guide.
2. Heat the coconut oil in a pan and stir-fry the carrot and Brussels sprouts. Then add the potato pieces. Put a lid on and cook the vegetables for a few minutes.
3. In the meantime, add the curry paste to the coconut milk and stir until smooth.
4. Stir the food once and pour the curry milk over it. Reduce the energy supply and let the dish simmer for a few minutes with the lid on.
5. I didn`t have to season any more, but the tastes are known to be different.
6. Unfortunately, I can`t tell you exactly how long the whole process will take, it depends on the size of the vegetable pieces. You are also not slavishly tied to the exact quantities, it was only like that with me. The recipe will certainly work with more or less vegetables. For me this is a main course, it can certainly also be used as a side dish.