Indisch gewürzte Möhren auf Grünkohl

Ingredients

• 500 g carrots (5 carrots)
• 600 g kale
• 1 Shallot
• 2 Garlic cloves
• 1 red chili pepper
• 1 EL peanut oil
• 2 EL brown mustard seeds
• 1 TL coriander seeds
• 0.5 TL cumin
• 1 TL Garam Masala
• 15 g tandoori paste (1 EL; Indian spice paste)
• 100 ml Vegetable broth
• 100 ml coconut milk (9% fat)
• Salt
• 1 Spring onion

Instructions

1. 1.

   Peel carrots and slice thinly. Clean kale, remove stems, wash, and cut into small pieces. Peel and chop shallot and garlic. Halve chili pepper lengthwise, deseed, rinse, and slice into fine rings.

2. 2.

   Heat oil in a pan. Sauté shallot, garlic, half the chili rings, and spices for 2–3 minutes over medium heat. Add carrots and tandoori paste, cook 1–2 minutes while stirring. Pour in broth and coconut milk, season with salt. Simmer carrots gently for about 10 minutes until tender yet firm; season with salt and pepper.

3. 3.

   Meanwhile, boil kale in salted water for about 10 minutes. Drain and let rest. Slice spring onion thinly. Arrange kale on a plate, top with carrots, and sprinkle with remaining chili rings and spring onion slices before serving.