Summary

Ingredients

For the curry paste:

• 2 teaspoons cumin
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 2 lemongrass stalks
• 3 clove (s) garlic
• 1 small chilli pepper (s), green
• 30 g iner
• 4 shallot (s)
• 12 stalks coriander
• 8 kaffir lime leaves
• 3 tablespoon lime juice
• 1 tablespoon sugar, brown
• 0.5 teaspoon ½ salt
• 4 tablespoon coconut water from an unshaken can coconut milk, 00 ml

For the vegetables:

• 60 g cashew nuts
• 600 ml coconut milk, not shaken
• Curry paste (see above)
• 1 stalk / e lemongrass
• 6 stalk / s Thai basil
• 4 kaffir lime leaves
• 200 g beans, reen
• 1 eggplant (s)
• 1 broccoli
• 4 spring onion (s)
• 200 g baby spinach
• 12 cherry tomato (s)
• salt
• 3 tablespoon lime juice
• 2 tablespoon fish sauce
• 12 stalks coriander

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Instructions

1. For the curry paste, roast the cumin, coriander and pepper in a pan without fat until the spices are steaming and fragrant. Then put in a mortar and finely pound. Remove the outer leaves from the lemongrass and finely chop the lemongrass. Roughly chop the garlic, chilli, ginger, shallots and coriander greens. Remove the caffir leaves from the caffir leaves. Put all prepared spices and ingredients in the blitz chopper. Add lime juice, sugar, salt and coconut water and chop everything very finely.
2. For the vegetable curry, roast the cashew nuts in a pan without fat and set aside. Heat 3 tablespoons of solid coconut cream (which has settled in the coconut milk can) in a large saucepan over medium heat and stir-fry the curry paste in it for 3 minutes. Pour in the remaining coconut milk and 400 ml of water and bring to the boil. Remove the outer leaves from the lemongrass, press the stem down. Add the kaffir leaves and 1 stalk of Thai basil to the curry and cook for 3 minutes.
3. Clean the vegetables, halve the beans, dice the aubergines, divide the broccoli into florets and wash and sort the spinach. Halve the tomatoes.
4. Put the beans in the curry sauce and cook for 2 minutes. Add the aubergines and cook for 2 more minutes. Add the broccoli and cook for another 2 minutes. Cut the spring onions into pieces, add and cook for 2 minutes. Add the spinach and tomatoes and briefly cover and bring to the boil.
5. Season the vegetable curry with salt, lime juice and fish sauce. Sprinkle with cashew nuts, roughly chopped leaves from the remaining Thai basil and coriander leaves and serve.
6. Basmati rice goes well with it.