Summary

Ingredients

• 400 g potato (s)
• 250 g cauliflower
• 3 carrot (s)
• 1 piece (s) ginger, about 2 cm
• 2 tablespoon curry paste, yellow
• 200 ml coconut milk, unsweetened
• 200 ml vegetable stock
• 1 tablespoon oil
• Lemon juice
• Salt and pepper, black

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Instructions

1. Wash, peel and cut the potatoes into cubes. Wash the cauliflower, cut the stalk and cut into florets. Wash, peel and slice the carrots. Peel the ginger and dice very finely.
2. Heat the oil in a large saucepan and sweat the ginger in it. Add the curry paste and sauté briefly. Add the vegetables.
3. Pour coconut milk and vegetable stock on top, bring to the boil and simmer over medium heat for 15-20 minutes until the vegetables are cooked. Season with salt, pepper and lemon juice.