Potato carrot curry – mmhhh, you will love it 🙂

4 potatoes – cut into slightly bigger cubes
4 carrots – cut into slices
2 cloves of garlic – pressed
2 spring onions – cut into thin rings
1 can of coconut milk
200 ml vegetable broth
3 – 4 tablespoons curry powder
1/2 to 1 teaspoon red curry paste
1 tsp turmeric
Salt, pepper,
Coconut oil for frying or another oil

Fry the potatoes and carrots in hot coconut oil for a few minutes.
Add the spring onions and the garlic and fry them briefly.
Dust it with the curry powder, stir well and deglaze with the broth.
Add the coconut milk, red curry paste and season everything well.

Let it simmer for about 30 minutes, stir until the sauce is smooth and creamy
and of course until the vegetables are soft.

You can either cook extra rice or/and an alternative to veggi chicken.
We love this dish! Again simple and very tasty!