Mushroom Curry with Carrots and Onions served with Rice

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 500 g carrots
• 300 g small mushrooms
• 2 tbsp butter
• 1 can coconut milk (400 g)
• 1 tbsp green curry paste (Asialaden)
• 2 tbsp lemon juice
• Salt
• coriander leaves (for garnish)
• 2 tbsp chopped hazelnuts
• 300 g rice

Instructions

1. 1.

   Peel onion, garlic and ginger. Cut onion in half and slice into strips; finely chop garlic and ginger.

2. 2.

   Peel carrots and cut into slices. Clean mushrooms and trim stems.

3. 3.

   Sauté onion, garlic, ginger and carrots in hot butter for 2-3 minutes. Add mushrooms and cook another ~5 minutes. Stir in coconut milk, curry paste, lemon juice and a pinch of salt. Simmer uncovered for about 3 minutes, taste and serve sprinkled with coriander leaves. Serve with rice cooked according to package instructions.