Summary

Ingredients

• 2 sweet potato (s)
• 5 potato (s)
• 250 g carrot (s)
• 6 clove (s) garlic
• 2 onions)
• 300 g duck substitute
• 1 tablespoon palm oil, red
• 1 tablespoon, heaped coconut oil
• 400 ml coconut milk
• 15 curry leaves
• 1 tablespoon curry paste, yellow
• 1 tablespoon fenugreek seeds
• 0.5 teaspoon ½ chilli flakes
• sea-salt
• 1 teaspoon Szechuan pepper, ground
• 1 teaspoon curry powder, Indian
• 1 teaspoon turmeric powder
• 240 g basmati rice
• 1 bunch coriander

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Instructions

1. Peel the potatoes, sweet potatoes and carrots and cut into 3 cm pieces. Cook until al dente in a saucepan with salted water. Drain and collect the cooking water, it is still needed.
2. Peel onions and garlic and cut into cubes. Sweat in a pan with the red palm oil and coconut oil. After 5 minutes add the vegan duck and cook for another 10 minutes.
3. Add the vegetables, curry paste and spices and fry briefly. Add the coconut milk and the collected vegetable water. Stir and simmer on medium heat until thickened.
4. Wash and chop the coriander. Add to the curry just before serving.
5. Cook the rice according to the instructions and serve with the curry.