Summary

Ingredients

• 5 large carrot (s)
• 3 large potato (s)
• 3 spring onion (s)
• 100 ml vegetable stock
• 1 can coconut milk (400 ml)
• 3 tablespoon curry powder
• 2 teaspoon curry paste, red (available in the Asia Shop)
• salt
• oil
• Coriander greens, freshly chopped

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Instructions

1. Peel and quarter the carrots and potatoes and cut into large cubes. Cut the spring onions into not-so-fine strips.
2. Heat the oil in a large saucepan. First fry the carrots for about 2 minutes while stirring, then add the potatoes and fry for another 2 minutes. Add the spring onion strips to the vegetables and fry them a little too. Scatter the curry powder over the vegetables and sweat while stirring, then deglaze with the stock. Mix everything well, then add the coconut milk and the red curry paste. Season with plenty of salt (the potatoes swallow a lot of salt). Simmer on a low flame for 25-30 minutes. Stir often so that nothing burns and preferably cook in an open saucepan, otherwise the coconut milk will foam up too much.
3. Serve sprinkled with fresh coriander.
4. Tip: You can serve basmati rice with it, then the amount is easily enough for 4 people.