Summary

Ingredients

• 1 medium onion (s)
• 2 cloves garlic)
• 200 g carrot (s)
• 150 g sprin onion (s)
• 200 g broccoli
• 250 ml coconut milk, unsweetened
• 250 ml vegetable stock
• 1 tablespoon ginger
• 2 teaspoons, leveled curry powder, mild or spicy to taste
• 150 g spinach
• 1 tablespoon, leveled cornstarch
• 2 tablespoon, leveled coriander greens, finely chopped
• salt
• chili

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Instructions

1. Peel onion and garlic and chop finely. Clean the vegetables. Cut the carrots into thin slices. Divide the broccoli into florets. Cut the spring onion into wide strips.
2. Bring coconut milk with vegetable stock, onion, garlic, ginger and curry powder to the boil, season with salt and simmer for 10 minutes.
3. Mix in the carrots and simmer for 8 minutes. Mix in the broccoli and spring onion and simmer for 7 minutes.
4. Wash the spinach, place dripping wet with a little salt in a saucepan, cover and let collapse over medium heat (approx. 2 minutes). Drain the spinach in a colander and cut into pieces.
5. Starch with 2 tablespoon. Stir in cold water until smooth and mix into the curry. Simmer until the sauce thickens, stir in the spinach.
6. Season the curry with salt and chilli (depending on taste and heat). Serve garnished with coriander.
7. If you want, you can of course mix in turkey or chicken, it tastes very good. Finally, fry the meat in a pan and mix it into the dish.
8. I always use a wok, it`s handy because of the size and you can push the vegetables up on the side.