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🍽️ Colorful Vegetable Ragout in Coconut Sauce with Raisin-Almond Topping

376 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• carrots 3 pcs.
• celeriac 0.5 pcs.
• leek 1 pcs.
• onions, yellow 1 pcs.
• ginger, fresh 20 g
• coconut oil 3 tbsp
• coconut milk 400 ml
• vegetable broth 400 ml
• almonds, whole 50 g
• raisins 25 g
• salt pinch
• pepper, white ground pinch

Instructions

1. 1. Peel the potatoes, carrots, and celery. Wash the leek thoroughly.
2. 2. Cut the potatoes and celery into cubes of about 2 cm.
3. 3. Slice the carrots and leek into rounds of about 1 cm.
4. 4. Halve the onion, peel it, and dice it finely.
5. 5. Wash the ginger. Carefully scrape off the skin with a teaspoon and chop the flesh finely.
6. 6. Heat 2.5 tablespoons of coconut oil in a large pot over medium-high heat.
7. 7. Add the prepared vegetables to the pot. Sauté them for about 3 minutes while stirring.
8. 8. Pour in the coconut milk and broth. Bring everything to a boil.
9. 9. Simmer the ragout over medium heat for about 15 minutes. Stir occasionally.
10. 10. Chop the almonds coarsely.
11. 11. Heat 0.5 tablespoons of coconut oil in a small frying pan over medium heat.
12. 12. Add the almonds and raisins to the hot pan. Fry them for about 2 minutes, turning occasionally.
13. 13. Lightly salt the topping.
14. 14. Season the vegetable ragout with salt and pepper to taste.
15. 15. Serve the ragout in the coconut sauce. Sprinkle with the raisin-almond topping. Enjoy your meal!

Nutrition per serving

• kcal: 376
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 39 g