Summary

Ingredients

• 1 onion (s), red
• 1 clove garlic
• some olive oil
• 4 spring onion (s)
• 4 large tomato (s)
• 150 g peas, frozen
• 1 can coconut milk, 400 ml
• 500 ml vegetable stock
• thyme
• oregano
• salt and pepper
• Chilli powder
• Coriander powder
• 1 lemon (s), organic, grated zest it
• some parsley

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Instructions

1. Peel the onion and the clove of garlic and cut into fine cubes. Wash the spring onions in cold water and cut into rings. Briefly put the tomatoes in boiling water, remove them with a slotted spoon, score at the base of the stem with a knife, peel off the skin, cut into pieces and remove the seeds. Chop the parsley or use frozen.
2. Sweat the onion and garlic in olive oil until translucent. Add the peas and spring onions and continue to sweat until the peas are thawed. Add the tomato pieces. Pour in the coconut milk and vegetable stock. Add 1 teaspoon each of dried thyme and oregano and season with salt, pepper, coriander and chili powder. Bring to the boil and simmer gently for 15 minutes. Add lemon zest and a little parsley and season again to taste.
3. Tip: Spring onions are very easy to freeze when cut raw.