Green-White Curry

Ingredients

• 300 g cauliflower (only florets)
• 300 g broccoli (only florets)
• 200 g waxy potatoes
• 3 spring onions
• 1 Garlic clove
• 10 g ginger (1 piece)
• 3 tbsp germination oil
• 1 tbsp Yellow curry paste
• 250 ml vegetable broth
• 1 Organic Lime
• 300 g Yogurt (1.5% fat)
• Salt
• Pepper
• 1 tbsp five-spice mix

Instructions

1. 1.

   Wash and trim cauliflower and broccoli.

2. 2.

   Peel, wash, and cut potatoes into bite-sized pieces.

3. 3.

   Wash, trim, and slice spring onions into thin rings.

4. 4.

   Peel garlic and ginger; finely chop the garlic and grate the ginger.

5. 5.

   Heat 1 tbsp oil in a wok and sauté garlic with spring onions. Add vegetables and potatoes, stir briefly, then fold in curry paste. Deglaze with broth, simmer over medium heat with a slightly ajar lid for about 15 minutes until liquid has almost evaporated.

6. 6.

   Meanwhile wash lime halves hot, dry rub and zest the peel. Mix ginger with yogurt and lime zest, season with salt and pepper to taste.

7. 7.

   For the seasoning oil, heat five-spice mix in remaining oil in a pot until fragrant, then remove from heat.

8. 8.

   Taste vegetables, spread yogurt over them, and drizzle with the seasoned oil.