Skip to main content
Shopping cartClose shopping cart
Carrot-potato-coconut curry

Carrot-potato-coconut curry

Kitchen: ThaiDifficulty: Simply
Servings

3

Servings
Preparation time

20

Minutes
Cooking time

20

Minutes
Total time

40

Minutes

Ingredients

  • 5 large carrots

  • 3 large potatoes

  • 2 Leeks

  • 100 ml vegetable broth 

  • 1 can coconut milk (400 ml)

  • 3 tablespoons curry powder 

  • 2 tsp red, yellow or green curry paste

  • Sea salt

  • Rapeseed oil

  • Coriander, freshly chopped

Instructions

  • Peel and quarter the carrots and potatoes and cut into large cubes. Cut the spring onions into not so fine strips. 
  • Heat oil in a large pot. First stir-fry the carrots for about 2 minutes, then add the potatoes and sauté for another 2 minutes. Add the spring onion strips to the vegetables and sauté a bit as well. Sprinkle the curry powder over the vegetables and stir-fry, then deglaze with the stock. Mix everything well, then add the coconut milk and red curry paste. Season with plenty of salt (the potatoes swallow a lot of salt). Simmer on low heat for 25 - 30 minutes. Stir often so that nothing burns and it is best to cook in an open pot, otherwise the coconut milk will foam up too much.
  • Serve sprinkled with fresh coriander.

    Tip: You can serve basmati rice with it, then the quantity is easily enough for 4 people.
Save vegetables together! Order by Tuesday, receive on Friday.
0
Day/s
0
Std
0
Min
0
Sec
Save vegetables together! Order by Tuesday, receive on Friday
0
Day/s
0
Std
0
Min
0
Sec
Helpful for saving vegetables!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!
A must for vegetable savers!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!