Vegetable Pot with Coconut Milk À La Knobichili

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 3 tablespoon soy sauce
• 700 g potato (s), with skin
• 700 g cauliflower, cleaned
• 20 g hot peppers, red, fresh
• 400 ml coconut milk, very well chilled
• 30 g arlic
• 20 g curry powder
• 400 g tomato (s), (pizza tomato)
• 400 g flatbread (s)
• 150 ml vegetable stock, strong, more if necessary
• Lemongrass, ground
• Coriander, ground
• Mint, freshly chopped

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Instructions

1. Dice the meat and marinate with the soy sauce for half an hour.
2. Peel and dice the potatoes, divide the cauliflower into medium florets and core and finely dice the peppers.
3. Due to the cooling, the coconut oil has settled on the top of the can. Remove and heat in a saucepan, roast the potatoes and cauliflower, press the garlic and add the chilli cubes. Pour in the remaining coconut milk and vegetable stock as you like and season with curry and lemongrass. Simmer for 15-20 minutes, then add the pizza tomatoes and meat, bring to the boil and simmer for another 5 minutes. Season with soy sauce, mint and coriander and serve with the briefly baked flatbread.
4. The amount of vegetable broth depends on whether you prefer to eat the dish as a soup or as a ragout.
5. Fat: 96.06 gr
6. F / kcal: 60.71 P
7. LC30: 28.45%
8. For 6 people: approx. 500 Kcal p. P.
9. For 4 people: approx. 750 Kcal p. P.