Summary

Ingredients

• 170 g carrot (s), peeled and weihed
• 170 g kohlrabi, peeled and weihed
• 170 g potato (s), peeled and weihed
• 1 dash oil, whichever you prefer
• 100 ml coconut milk
• 1 teaspoon, heaped curry paste
• 2 tablespoon, heaped tomato and pepper pulp
• possibly salt

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Instructions

1. Cut the carrots, potatoes and kohlrabi into pieces the size of fries. Stir in the curry paste (I had yellow) and the pulp into the coconut milk.
2. In a pan that fits a lid, heat the oil over medium heat (7 of 9) and let the carrots attack first, then the kohlrabi strips, and finally add the potatoes. Stir after each step. Now pour in the coconut milk paste, stir, put the lid on and turn the heat down to approx. 3 out of 9. Let the condensed water flow into the pan again and again. Let simmer until the potatoes are done. Turn off the stove and let it steep for a few more minutes. Add salt if desired.
3. The amounts given were purely coincidental and you don`t have to be slavish to adhere to them.
4. With good eaters, only one person may be full.
5. It can be a main course as well as a side dish.