Coconut Curry with Vegetables

Divide cauliflower into roses and rinse. Peel the potatoes and onion and cut into cubes. Zucchini and carrots cut into narrow sticks.

Heat the coconut cream until it turns from white creamy consistency to yellow fat. Then add the diced onion and spices: simmer on low heat for 15 min, stirring.

Add all the vegetables and a little bit of water and simmer until soft.

If desired, add fresh herbs to the coconut curry – chives, coriander greens, etc. – or sprinkle with sesame seeds and serve with long-grain rice.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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