Coconut Vegetable Curry

Ingredients

• 200 g sweet potatoes
• 2 cm fresh ginger
• 100 g lotus root slices (frozen)
• 150 g Thai eggplant
• 150 g snake beans
• 150 g okra pods
• 150 g chickpeas (canned)
• 150 g cauliflower florets
• 1 handful spinach
• 1 Green Chili Pepper
• 1 onion
• 2 tbsp Vegetable oil
• 2 tsp ground Turmeric
• 1 tsp crushed cumin
• 1 tsp crushed coriander
• 400 ml Vegetable broth
• 400 ml coconut milk
• 1 tsp tamarind paste
• 1 tbsp lime juice
• Salt
• pepper (ground)
• coriander leaves (for garnish)
• 2 tbsp roasted onions

Instructions

1. 1.

   Wash, peel and cut the sweet potatoes into bite‑sized slices. Peel and finely dice the ginger. Thaw the lotus root slices. Wash, trim and slice the eggplant into strips. Rinse, trim and roughly chop the snake beans. Wash and trim the okra pods. Drain the chickpeas. Rinse and drain the cauliflower florets. Rinse spinach, shake dry and coarsely chop. Wash, trim and finely dice the green chili pepper. Peel and finely dice the onion. Sauté the onion, chili and ginger in hot oil until translucent. Add turmeric, cumin and coriander and sauté briefly before deglazing with broth and coconut milk. Add sweet potatoes and simmer gently for about 10 minutes, stirring occasionally. Add the remaining vegetables and tamarind paste and cook together for another 10 minutes until everything is tender.

2. 2.

   Season with lime juice, salt and pepper. Serve in bowls garnished with coriander leaves and roasted onions.