Vegetarian Thai Curry

Ingredients

• 400 g waxy potatoes
• 400 g Carrots
• 1 tbsp coconut oil (15 g)
• 200 g basmati whole grain rice
• Salt
• 1 Garlic clove
• 1 piece ginger (5 g)
• 1 tsp turmeric powder
• 1 tsp curry powder
• 100 g yogurt (1.5% fat)
• 0.5 tsp spelt whole grain flour
• 150 g Frozen Peas
• 1 handful parsley or coriander (5 g)
• 2 tbsp lemon juice
• Pepper

Instructions

1. 1.

   Peel and wash potatoes and carrots. Cut potatoes into about 2 cm cubes and slice carrots.

2. 2.

   Heat oil in a deep skillet. Fry potatoes over medium heat, stirring frequently for 10 minutes, then add carrots. If needed, pour in some hot water and cook another ~10 minutes. Meanwhile, cook rice in boiling salted water according to package instructions until al dente.

3. 3.

   Peel and finely chop garlic and ginger. Add both to the skillet and sauté for 1–2 minutes. Stir in turmeric and curry. Whisk yogurt with flour until smooth, then add peas to the pan. Let the vegetarian Thai curry simmer over low heat for 10 minutes.

4. 4.

   Wash coriander or parsley, shake off excess water, and pick off leaves. Season the curry with lemon juice, salt, and pepper, then serve in deep bowls. Garnish with coriander or parsley and serve with rice.