Summary

Ingredients

• 1 tablespoon coconut oil
• 1 small onion (s), finely diced
• 2 medium clove (s) garlic, finely diced
• 3 cm ginger, finely diced
• 1 teaspoon, leveled curry paste, e.g., yellow
• 330 g celeriac, weihed cleaned
• 330 g carrot (s), peeled and weihed
• 100 ml coconut milk, creamy
• 4 stalks celery green, tender

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Instructions

1. Cut the celery stalks into fine rings. Cut the celery and carrots into equal cubes. The size of the cubes determines the cooking time.
2. In a non-stick pan, heat the oil over medium heat.
3. Add the onions, garlic and ginger and let cook for a few minutes with the lid closed. Then stir in the curry paste and let it simmer for a few minutes with the lid closed.
4. Always let the condensation water flow back into the pan. Stir in the carrots and let them turn a little translucent. Finally, add the celery pieces and cook with the lid closed until the desired firmness is reached. Stirring occasionally.
5. Just before the end of the cooking time, stir in the coconut milk and fold in the celery rings.
6. Personally, I didn`t need to add salt, that`s up to you.
7. For me this was a main course, of course it can also be served as a side dish.