Fennel Curry

Ingredients

• 2 fennel (500 g)
• 1 shallot (30 g)
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 1 red bell pepper
• 200 g pumpkin
• Salt
• 1 tbsp Sesame oil
• 1 tbsp Yellow curry paste
• 1 tbsp soy sauce (15 ml)
• 100 ml unsweetened coconut milk (canned)
• 200 ml vegetable stock
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and dry the fennel, then slice it. Set aside fennel fronds for garnish. Wash, dry, halve the bell pepper, remove white membranes, seeds and stem base, and cut into sticks. Wash, trim and slice the pumpkin into strips. Wash parsley, shake dry and finely chop.

2. 2.

   Peel shallots, ginger and garlic, dice finely and sauté in a pot with sesame oil over medium heat for about 4 minutes. Add fennel, bell pepper and pumpkin and cook over medium heat for 7 minutes.

3. 3.

   Season with curry paste and soy sauce. Pour in vegetable stock and coconut milk, cover and simmer for about 20 minutes. Serve the fennel curry sprinkled with fennel fronds and parsley leaves.