Carrot and Fennel Curry

Name: Carrot and Fennel Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 2 (approx. 300 g) Fennel tubers; 4 Carrots; 1 (approx. 10 g) pinch of ginger root; 1 red chilli pepper; 2 TABLESPOONS Sunflower oil; 1/2 TEASPOON Fennel seed; 1 TABLESPOON Curry; 1 TABLESPOON yellow curry paste; 1 tin(s) (400 g) Coconut milk; 300 ml Vegetable broth; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp fresh marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
2 (approx. 300 g) Fennel tubers
4 Carrots
1 (approx. 10 g) pinch of ginger root
1 red chilli pepper
2 TABLESPOONS Sunflower oil
1/2 TEASPOON Fennel seed
1 TABLESPOON Curry
1 TABLESPOON yellow curry paste
1 tin(s) (400 g) Coconut milk
300 ml Vegetable broth
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp fresh marjoram

Directions

1
Peel and finely dice the onions. Wash and clean the fennel and cut into strips. Peel carrots and cut into slices. Peel ginger and chop finely. Clean and wash the chilli and cut into fine rings.
2
Heat the oil in a wide saucepan. Sauté onions, ginger, fennel seed and chilli in it. Add carrots and fennel, fry for another 2-3 minutes, dust with curry, stir in curry paste. Deglaze with coconut milk and stock and simmer for about 5 minutes.
3
Mix starch with a little cold water and bind the simmering stock with it. Season curry with salt and pepper. Garnish with fresh marjoram. Basmati rice tastes good with it.