preparation

Would you like some warming comfort food? This slightly spicier curry also makes the hearts of real curry fans beat faster. With our own paste, but totally simple, quick and vegan too!

First, all cleaned and peeled vegetables are cut into bite-sized pieces. Cut the spring onion into fine rings and slowly heat the coconut oil in a wok. Meanwhile, in a tall measuring cup, mix the ingredients for the curry paste with the juice and the zest of half an organic lemon (or a whole lime) and mix finely with a hand blender. Once the oil is hot, fry the paste in it. After about 5 minutes, add the finely chopped spring onions and mix everything well. Gradually add the vegetables to the pan and finally pour in the coconut milk. Reduce the heat and simmer with the lid on.
Next to it, heat a small pot with approx. 2-3 tablespoons of olive oil, add the (washed) jasmine rice and lightly toast it. Pour in 1 and 1/2 cups of hot water and bring to the boil. Reduce the heat and allow the liquid to evaporate with the lid closed. Finally, mix with a little olive oil and a pinch of salt.

The vegetables should be cooked in the meantime (a piece of sweet potato should be easily mashable on the side of the pan). Season the curry with a generous pinch of salt and pepper, optionally round off with the juice of the second half of the lemon and season to taste. Serve in bowls with rice, garnish with fresh chili, sesame and coriander on top and enjoy!