For 4 servings
  • 1 onion
  • 1 clove of garlic
  • 30 g ginger, fresh
  • 150 g leek
  • 400 g broccoli
  • 150 g basmati rice
  • 1 tbsp coconut oil
  • 1 tbsp curry powder, (hotness at will)
  • 1 tbsp tomato paste
  • 250 ml vegetable stock
  • 1 Dose Kokosmilch, (400 g)
  • Salz
  • Pfeffer
  • 2 El Zitronensaft
  • 2 Stiele Petersilie, glatt
  • 50 g cashew nuts



Working time: 25 min.

nutritional value

Per serving 472 kcal
Carbohydrates: 41 g
Protein: 10 g
Fat: 27 g


  • Simple
  • Cut the onion into wedges. Finely dice the garlic. Peel and finely grate the ginger. Clean the leek, score lengthways, wash thoroughly and cut the white and light green into 2 cm thick rings. Clean broccoli and divide into florets. Peel the stalk, halve lengthways and cut into pieces. Cook rice according to package instructions.

  • Heat the coconut oil in a saucepan and fry the onions, garlic and ginger in it until golden brown. Add the curry powder and tomato paste and roast with stirring for 1 minute. Pour in the stock and coconut milk and bring to the boil.

  • Put the vegetables in the saucepan and cover and cook for 5 minutes over medium heat. Season with salt, pepper and lemon juice.

  • Pluck parsley leaves from the stems and roughly chop them. Roughly chop cashew nuts. Sprinkle both over the curry and serve with the rice.


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