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🍽️ Creamy Celery Coconut Curry

166 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 400 g celeriac (1 celeriac)
• 200 g broccoli florets
• 50 g mushrooms
• 1 garlic clove
• 1 red chili pepper
• 1 tbsp oil
• 1 tbsp curry powder
• salt
• pepper (from the mill)
• 1 pinch ground coriander
• 250 ml vegetable broth (instant)
• 3 tbsp coconut milk
• 1 tbsp lemon juice
• 1 tbsp chopped coriander

Instructions

1. 1. Wash the spring onions, broccoli, and mushrooms under running water.
2. 2. Cut the washed vegetables into small pieces.
3. 3. Peel the celery stalks and cut them into small pieces as well.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Wash the chili pepper, remove the stem, and take out the seeds.
6. 6. Cut the chili into thin strips lengthwise.
7. 7. Heat some oil in a large pan.
8. 8. Sauté the spring onions and garlic in the hot oil.
9. 9. Add the rest of the prepared vegetables to the pan.
10. 10. Continue to sauté the vegetables for three minutes.
11. 11. Stir in the vegetable broth, coconut milk, and lemon juice.
12. 12. Season the curry with curry powder, salt, pepper, and coriander.
13. 13. Let the curry simmer covered for about 15 minutes.
14. 14. Finally, adjust the sauce to taste with salt and pepper.
15. 15. Stir the chopped coriander herb into the finished curry.
16. 16. Serve the curry together with rice.

Nutrition per serving

• kcal: 166
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 11 g