For
Preparation
Cooking Time
for a round casserole 24 x 20 x 10 cm
– 200 g of pumpkin
– 1/2 cauliflower
– 1/2 romanesco sprouts
– 2 potatoes
– 1 onion
– 6 tbsp of coconut milk
– 6 tbsp of vegetable broth
– 1 tbsp of curry powder
– 1 red pepper
– Olive oil
– Salt and mill pepper
1. Cut the pumpkin in big dice.
2. Detach the bouquets of cabbages and cut the larger ones in half.
3. Peel the potatoes and cut them into large pieces.
4. Dip the pumpkin, cabbage and potatoes in a pan of boiling water and cook for 4 minutes.
5. Peel and slice the onion. Heat a tablespoon of olive oil in a pan and melt the onion.
6. Add the curry and let it brown while mixing.
7. Pour onions, broth and vegetables in a casserole and bake for 20 minutes covered.
8. Add the coconut milk and continue cooking for 10 minutes.
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