Summary

Ingredients

• 4 medium potato (s), predominantly waxy or floury
• 200 g broccoli
• 200 g cauliflower
• 200 g carrot (s)
• 2 medium onion (s)
• 2 cloves garlic
• olive oil
• salt and pepper
• chili
• 2 teaspoons curry powder
• 2 teaspoon soy sauce
• 400 ml coconut milk or cream
• chives

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Instructions

1. Peel or wash and clean the vegetables and cut into bite-sized pieces. The carrots can be cut into approx. 1/2 cm thick slices. Chop the onions, garlic and chives.
2. Pre-cook the potatoes and carrots for about 4 minutes, then cook them together with the cauliflower and broccoli for another 4 minutes.
3. In the meantime, fry the onions in plenty of olive oil in a pan as high as possible until they are translucent (do not let them turn brown!) And stir in the garlic. Then add the drained vegetables.
4. Fry everything together vigorously for a few minutes, do not stir too much, otherwise the cauliflower and broccoli can easily break (this does not affect the taste, but then does not look so nice).
5. When the vegetables have turned slightly color, make a small hollow in the middle and pour the soy sauce in. While the liquid in the soy sauce is boiling, mix it with the vegetables.
6. Season with salt, pepper and ground chilli and add curry powder. Let fry briefly with the spices and then deglaze with the coconut milk or cream.
7. Reduce the liquid again and then season to taste. Depending on the taste, curry can also be seasoned. Refine with chives and toss once before serving.
8. Curry rice goes well with it. This can be added directly to the dish before serving, then the rice grains soak up a little bit of the sauce.
9. If you are not a huge coconut milk fan, but do not exactly loathe it, I would recommend using the coconut milk. The coconut and curry flavors harmonize perfectly.