Broccoli and leek curry
g ginger (fresh)
Ingredients · Servings 4
- 1 white onion
- 1 clove of garlic
- 30 g ginger
- 150 g leeks
- 400 g Broccoli
- 150 g Basmati Rice
- 1 El Kokosöl
- 1 tbsp Curry powder
- 1 tbsp tomato paste
- 250 ml vegetable stock
- 1 can of coconut milk
- Salt
- Pfeffer
- 2 tablespoons lemon juice
- 2 sprigs of parsley
- 50 g Cashewkern
Method · 25 min
- Cut the onion into wedges. Finely dice the garlic. Peel and finely grate the ginger. Trim the leek, slit it lengthwise, wash thoroughly, and cut the white and light green parts into 2 cm thick rings. Trim the broccoli and divide it into florets. Peel the stalk, halve it lengthwise, and cut it into pieces. Cook the rice according to the package instructions.
- Heat coconut oil in a pot and sauté onions, garlic, and ginger until golden brown. Add curry powder and tomato paste and sauté for 1 minute, stirring constantly. Pour in stock and coconut milk and bring to a boil.
- Add the vegetables to the pot, cover, and cook over medium heat for 5 minutes. Season with salt, pepper, and lemon juice.
- Pluck the parsley leaves from the stems and roughly chop them. Roughly chop the cashew nuts. Sprinkle both over the curry and serve with the rice.
El El Curry powder (spice to taste)
Can of coconut milk (400 g)
Stems of parsley (flat-leaf)
