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🍽️ Creamy Kohlrabi Potato Ragout with Coconut Cashew Garnish

465 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 600 g
• carrots 3 pcs.
• kohlrabi 1 pc.
• shallots 2 pcs.
• oil 2 tbsp
• curry powder 3 g
• coconut milk 400 ml
• vegetable broth 200 ml
• jasmine rice 200 g
• salt 1 tbsp
• organic limes 1 pc.
• cilantro, fresh 10 g
• cashew nuts 4 tbsp
• sugar pinch

Instructions

1. 1. Peel the potatoes, carrots, and kohlrabi.
2. 2. Cut the peeled vegetables into cubes of about 1 centimeter.
3. 3. Halve the shallots and remove the skin.
4. 4. Slice the shallots into thin strips.
5. 5. Heat the oil in a pot over medium heat.
6. 6. Add the shallot strips to the pot and sauté for about 2 minutes until translucent.
7. 7. Stir in the curry powder and toast it for about 1 minute.
8. 8. Add the vegetable cubes to the pot.
9. 9. Fry the vegetables for another 2 minutes while stirring.
10. 10. Deglaze the vegetables with coconut milk and broth.
11. 11. Bring the mixture to a boil.
12. 12. Simmer the ragout for about 20 minutes over medium heat.
13. 13. Stir the ragout occasionally while cooking.
14. 14. Put the rice in a pot with about 700 milliliters of salted water.
15. 15. Bring the water with the rice to a boil.
16. 16. Simmer the rice for about 15 minutes covered over low to medium heat.
17. 17. Halve the lime.
18. 18. Squeeze the lime and collect the juice.
19. 19. Wash the coriander.
20. 20. Shake the coriander dry.
21. 21. Pluck the coriander leaves from the stems.
22. 22. Chop the coriander leaves coarsely.
23. 23. Chop the cashew nuts coarsely.
24. 24. Season the curry with a little lime juice.
25. 25. Season the curry with salt and sugar to taste.
26. 26. Place the finished curry into deep plates.
27. 27. Serve the curry together with the rice.
28. 28. Garnish the dish with the chopped coriander leaves.
29. 29. Garnish the dish with the chopped cashew nuts.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 465
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 66 g