Vegetable Curry E&T

Maybe your new favorite bean dish:

1. clean all vegetables. Break beans into pieces, blanch in salted water for 8 min, rinse. Divide cauliflower into roses. Cut leeks into 2 cm thick rings. Cut carrots in half lengthwise. Remove thick veins from white cabbage leaves and cut into lozenges. Halve Chinese cabbage and cut diagonally into 4 cm wide strips. Finely dice shallots. Press garlic through a press.

Sauté shallots in butter, add carrots and sprinkle with cane sugar, sauté briefly and dust with turmeric. Fold in garlic and add coconut milk and 50 ml water per unit. Season with salt, ginger, cayenne, coriander and new spice. Next, add cauliflower and white cabbage and simmer in closed saucepan at low temperature for 12 min. After about 10 minutes, add the Chinese cabbage, leek rings and beans. 3.

Cut the mint into thin strips. Coarsely chop the peanuts. Mix the coconut flakes with the peanuts, sesame seeds and mint.

4. season the vegetable curry if necessary. Add coconut flake mixture separately to the table.

Serve with chapati bread and Beaujolais.

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