Summary

Ingredients

• 1 fennel, approx. 250 g
• 250 g radish (s), white
• 250 g zucchini
• 4 tablespoon, heaped coconut milk, creamy
• 1 tablespoon curry paste, green
• 1 pinch (s) salt
• 1 tablespoon coconut oil

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Instructions

1. Cut all the vegetables into cubes of the same size.
2. In a pan that fits a lid, first fry the diced fennel in coconut oil and then add the remaining vegetables. Fry this as well, turning it several times.
3. Stir the coconut milk with the curry paste until smooth, fold into the vegetables and cook on a low flame with the lid closed until the desired firmness is reached. If the resulting liquid is too much for you, you can reduce it with the lid open.
4. Possibly salt on the plate. For me this is a main course and enough for 2 servings.