Carrot and Fennel Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium fennel bulb (s)
- 1 ½ medium carrot (s)
- some rapeseed oil
- 0.2 cm ginger, to taste
- 200 ml vegetable stock
- 100 ml coconut milk
- Sea salt and pepper
- curry
- 110 g rice
Print Recipe
Pin Recipe Instructions
- Cut the fennel and carrots into thin strips or cubes, then fry them in a high pan with a little oil.
- Meanwhile, cook the rice.
- As soon as the fennel and carrots are fried and the fennel is slightly golden brown, add the vegetable stock and ginger. You can also add the fennel greens to the pan. Let simmer for about 10 minutes. Then just add coconut milk and season with salt, pepper and curry.
- Remove the fennel greens and serve with the rice.
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