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Veganes Kürbis-Kartoffel-Curry in Kokosmilch — Maria, es schmeckt mir!

Ingredients

  • 600 g Butternut-Kürbis alternativ: Hokkaido
  • 300 g Kartoffeln festkochend
  • 3 Karotten
  • 2 Zwiebeln
  • 1 Knoblauchzehe fein geschnitten
  • 2-3 cm frischer Ingwer gerieben
  • Chilipulver nach Geschmack
  • 2 EL milde Currypaste
  • 250 ml Gemüsefond
  • 400 ml Kokosmilch
  • 1 Handvoll TK-Erbsen
  • Salz und Pfeffer
  • 1 Prise Zucker
  • ca. 2 EL Limettensaft
  • 2 EL Kokosflocken
  • 1/2 Bund Koriandergrün nach Belieben

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