Celery-Coconut Curry and Rice

Ingredients

• 2 Spring Onions
• 400 g celery root (1 celery root)
• 200 g Broccoli florets
• 50 g mushrooms
• 1 Garlic clove
• 1 red chili pepper
• 1 tbsp oil
• 1 tbsp curry powder
• Salt
• black pepper (freshly ground)
• 1 tsp ground coriander
• 250 ml vegetable broth (instant)
• 3 tbsp coconut milk
• 1 tbsp Lemon Juice
• 1 tbsp chopped fresh coriander

Instructions

1. 1.

   Wash spring onions, broccoli and mushrooms and cut into small pieces as needed. Peel celery root and cut into small pieces. Peel garlic and chop. Wash chili pepper, deseed and slice lengthwise.

2. 2.

   Sauté spring onion and garlic in hot oil, add remaining vegetables and sauté for another 3 minutes, then stir in broth, coconut milk and lemon juice and season with curry powder, salt, pepper and coriander. Cover and cook for about 15 minutes. Taste and fold in chopped coriander. Serve with rice.