Summary

Ingredients

• 700 g potato (s)
• 400 g romanesco
• 150 g carrot (s)
• 3 tomato (s), or 10 - 12 cocktail tomatoes
• 2 onions)
• 2 cloves garlic)
• 4 cm ginger root
• 2 teaspoons mustard seeds
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 3 tablespoon oil (peanut)
• 500 ml vegetable stock
• 1 can coconut milk
• salt and pepper

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Instructions

1. Peel and dice the potatoes. Wash and clean the Romanesco and cut into florets. Clean and peel the carrots and cut diagonally into approx. ½ cm thin slices. Peel the onions and garlic and chop or chop with the tomatoes. Peel the ginger and grate finely.
2. Heat the oil and briefly toast the ginger, mustard seeds, turmeric and curry while stirring. Add tomatoes, onions and garlic and season with salt and pepper. Pour in the stock and coconut milk and stir. Add the remaining vegetables, bring to the boil and then cook with the lid half open over medium heat for about 20 minutes. Duration depends on the size of the pieces and the type of potato. Finally, season to taste with curry, salt and freshly ground pepper.
3. Basmati rice goes well with it - even if there are potatoes in the dish.
4. Can be easily adapted to your own taste. For example, I`ve already replaced the romanesco with broccoli and kohlrabi and used blue potatoes.