Vegetable Coconut Gratin

Ingredients

• 200 g carrots
• 200 g root celery
• 1 small zucchini
• 500 g waxy potatoes
• 0.5 cm ginger
• 1 tsp coriander seeds
• 0.5 tsp Fennel seeds
• 0.5 tsp ajwain seeds
• 1 tsp Indian long pepper
• 2 tbsp Ghee
• 180 ml coconut milk
• 1 tsp turmeric
• Salt
• Pepper
• a pinch of asant

Instructions

1. 1.

   Peel and grate the carrots and root celery finely.

2. 2.

   Wash, trim and grate the zucchini as well.

3. 3.

   Peel the potatoes and slice them thinly.

4. 4.

   Peel and finely grate the ginger.

5. 5.

   Coarsely crush the coriander seeds, fennel seeds, ajwain seeds, and Indian long pepper together in a mortar.

6. 6.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

7. 7.

   Heat the ghee in a pan and sauté the spices for about 1 minute.

8. 8.

   Then add the carrots, root celery, zucchini, and ginger and cook briefly.

9. 9.

   Pour in the coconut milk, bring to a boil once, then season with turmeric, salt, pepper, and asant.

10. 10.

    Layer the vegetables alternately with the potatoes in an ovenproof dish. Bake in the oven for about 45 minutes.