Summary

Ingredients

• 800 g potato (s)
• 0.5 ½ cauliflower
• 4 carrot (s)
• 2 spring onion (s)
• 3 tablespoon sunflower oil
• 2 tablespoon curry powder
• 0.5 teaspoon ½ cinnamon powder
• 1 piece (s) ginger, the size a thumb
• 400 g coconut milk
• 0.25 liter ¼ vegetable stock
• salt
• pepper
• sugar

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Instructions

1. Peel, wash and dice the potatoes. Clean, rinse and cut the cauliflower into small florets. Peel, rinse and slice the carrots. Clean the spring onions, rinse and cut into thin rings. Peel and grate the ginger.
2. Heat the sunflower oil in a large, high pan and fry the potato cubes in it for about five minutes until crispy. Then add the cauliflower florets and carrot slices and fry for another five minutes. Then dust with the curry powder and sweat. Sprinkle the cinnamon powder on top. Deglaze with the vegetable stock and coconut milk and stir in the grated ginger. Let everything simmer for about 5 to 10 minutes, depending on how firm you want the vegetables to be.
3. After about three to five minutes, add the spring onions and season the ragout with a little salt, pepper and sugar.
4. Fresh baguette goes well with it.