Summary

Ingredients

• 40 g peanuts, without brown skins
• 100 g onion (s)
• 300 g carrot (s)
• 200 g celeriac
• 200 g savoy cabbae
• 3 tablespoon oil, (olive oil)
• 1 tablespoon curry
• 100 ml vegetable stock
• 150 g apple, sour
• 50 ml cream (for vegans soy cream)
• Cayenne pepper
• sea-salt
• 1 teaspoon lemon juice
• 150 g rice

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Instructions

1. Roughly chop the peanuts and lightly toast them without fat. Roughly dice the onions, cut the carrots and celery into sticks, and cut the savoy cabbage into fine strips. Fry the onions in olive oil until golden brown, stir-fry the carrots for 2 minutes. Add celery and fry for another 2 minutes. Add the curry, toast briefly and deglaze with the vegetable stock. Cover and cook for about 3 minutes. Add the savoy cabbage and cook for another 3 minutes until the vegetables are almost cooked. In the meantime, quarter the apple and cut across into thin slices. Add the apple, cream and peanuts to the vegetables and cook for a short time. Season to taste with cayenne pepper, sea salt and lemon juice. Boil rice and serve with it.