Pottréttur

Vegetable stew

Ingredients

120ml water
1 onion
1 tsp chili powder
1 tsp red curry paste
3 Tbsp tomato paste  
3 carrots
3 stalks of celery
1 large white turnip
400 g frozen cauliflower
400 ml coconut milk
400 g canned tomatoes
400 g kidney beans
Salt and pepper/cress to taste


Preparation

Chop the onion and sauté it in a large pot with the water.

Add the chili powder, curry paste and tomato paste to the pot and bring to the boil briefly.

Rinse the kidney beans in a sieve.

Clean the carrots, turnips and celery stalks and cut them into small pieces. Then add the chopped vegetables to the pot with the cauliflower florets, washed kidney beans, coconut milk and canned tomatoes and simmer for at least 20 to 30 minutes.

Then season with salt and pepper to taste, sprinkle the fresh cress on top, if desired, and serve the vegetable stew traditionally with fresh bread, or alternatively with pasta.

[Translated from here.]