Winter Vegetable Pot Asian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g leek
- 200 g carrot (s)
- 200 g Brussels sprouts
- 200 g potato (s)
- 125 g celery
- 125 g red pepper (s)
- 40 g butter
- 1 clove garlic
- 1 onion (s)
- 1 ½ teaspoon curry
- 2 pinches ginger
- 1 can coconut cream, (280g)
- 1 ½ liter vegetable stock, (instant)
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, wash them, cut into oblique slices or dice, leave the Brussels sprouts whole. Melt the butter, sauté the crushed garlic clove and onion cubes until they are translucent. Stir in the curry and ginger, add the vegetables. Steam for five minutes while stirring. Add the coconut cream and vegetable stock. Cover and cook for 20 minutes.
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