Ingredients

• 1 tablespoon plant oil, e.g. coconut oil
• 1 onion
• 2 cm piece of ginger
• 1 clove of garlic
• 1 carrot
• 1/2 red bell pepper
• 300 g zucchini
• 1/2 teaspoon red curry paste (or a pinch of chili spice)
• 500 ml chicken or vegetable broth
• 1 tomato
• about 1/3 cup coconut milk or 30% cream
• to serve, e.g. cilantro or parsley, chili flakes, cashews, pecans, or pine nuts

Preparation

1. In a wide pot on oil, sauté the diced onion until translucent. Add finely grated peeled ginger and garlic. Mix and fry for a moment.
2. Add the peeled and grated carrot on a grater and, stirring occasionally, fry for about 2 minutes. Add the diced bell pepper, and shortly after, the diced zucchini.
3. Stirring occasionally, fry for about 5 minutes, adding the curry paste in the meantime.
4. Pour in broth and bring to a boil. Cook under a partially covered lid for about 8 minutes until the vegetables are tender, adding the peeled and chopped tomato without seeds in the meantime. Season with salt.
5. Blend, adding 2 tablespoons of coconut milk or cream (use the rest for serving, alongside chopped herbs, chili flakes, and optionally chopped nuts).