Beef curry with fennel and carrots

Ingredients

• 2 bulbs fennel
• 4 Carrots
• 1 onion
• 2 cloves garlic
• 1 tbsp freshly grated ginger
• 600 g beef fillet
• 150 g amaranth (organic store, health food shop)
• Salt
• 2 tbsp Rapeseed oil
• 8 tbsp unsweetened coconut milk (canned)
• 400 ml Vegetable broth
• 1 tbsp curry powder
• pepper (ground)
• cilantro leaves (for garnish)

Instructions

1. 1.

   Wash and trim the fennel, then slice into strips. Peel and slice the carrots into rounds. Peel and chop the onion and garlic. Wash the beef fillet, pat dry, remove fat and sinew strands, then cut into strips.

2. 2.

   Cook the amaranth in boiling salted water for about 15 minutes. Quickly sear the beef strips in hot oil all sides, remove and keep warm. Add the fennel, carrots, onion, garlic, and ginger to the pan and sauté briefly.

3. 3.

   Add coconut milk with broth and curry powder, cover and simmer for about 10 minutes. Season with salt and pepper, return the meat, heat through, taste, then serve over amaranth garnished with cilantro.