Vegetable and Mung Bean Sauce

Ingredients

• 2 cloves garlic
• 1 piece ginger (2 cm)
• 3 tbsp germ oil
• 2 tsp curry
• 100 g yellow mung beans
• 0.5 l vegetable broth
• 400 g broccoli florets
• Salt
• 600 g fresh green asparagus
• 2 kohlrabi
• pepper (ground)
• 1 tsp wild fennel seeds

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. In a pan heat 1 tbsp oil and roast the garlic with the ginger and curry until golden brown. Add the mung beans, pour in the broth, and simmer on medium heat for 25-30 minutes.

2. 2.

   Meanwhile clean, wash, and blanch the broccoli in boiling salted water for 8-10 minutes. Peel the lower third of the asparagus, cut diagonally, and blanch in boiling salted water for 10 minutes. Peel the kohlrabi, quarter it, slice thinly, and chop the greens.

3. 3.

   Heat the remaining oil in a pan, sauté the kohlrabi while turning, season with salt, pepper, and fennel seeds, then cover and simmer for 5-7 minutes. Add water if needed. Drain the blanched vegetables and arrange them on a plate with the kohlrabi. Drizzle with mung bean sauce and sprinkle with kohlrabi greens before serving.