Summary

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)

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Instructions

1. 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.