Summary

Ingredients

• 1 head broccoli (approx. 500 g)
• 1 large potato (s), finely diced
• 5 medium carrot (s), diced into small pieces
• 1 onion (s), chopped
• 5 medium tomato (s), peeled, finely diced
• 250 ml vegetable stock
• 2 tablespoon curry paste, yellow
• 1 pinch (s) coriander powder
• 1 pinch (s) ground cumin
• 1 teaspoon lemongrass, dried
• 2 teaspoons oil (coconut oil)

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Instructions

1. Cut the broccoli into small florets, peel the stalk and cut into small pieces. Melt the coconut oil in a non-stick pan and lightly fry the onions together with the potatoes. Add the carrot pieces and continue frying. Then stir in the diced tomatoes and curry paste. Add the remaining spices.
2. Fill up with approx. 250 ml stock, stir well, then fold in the broccoli. Now possibly reduce the heat. Cook until the desired firmness is achieved (depending on the size of the vegetable pieces).