Summary

Ingredients

• 4 potato (s), waxy or mostly waxy
• 3 carrot (s)
• 4 spring onion (s)
• 2 teaspoons, leveled curry paste, red
• 3 tablespoon, leveled curry powder
• 400 ml coconut milk
• 200 ml vegetable broth, self-cooked or instant
• parsley
• some oil

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Instructions

1. Peel the potatoes and cut them into large pieces. Peel the carrots and cut into slightly smaller pieces. Clean the spring onions and cut into rings.
2. Heat some oil in the pot. First fry the carrots for 2 - 4 minutes over medium heat, then add the potatoes and fry both together for another 2 - 4 minutes. Mix in the curry powder and curry paste and then deglaze the whole thing with the vegetable stock (or 200 ml water and 5 g stock powder), simmer for about 15 minutes.
3. Then add the 400 ml coconut milk and the rings of 3 spring onions. Don`t be alarmed if the coconut milk is solid, it liquefies when it is hot. Let simmer for another 15 minutes. Possibly stir in the finely chopped parsley. Scatter the remaining spring onion rings on top before serving.