Indonesian root curry

Today it's going to be really Indonesian , but we're taking a shortcut and using fine coconut butter instead of fresh coconut milk. This Indonesian vegetable curry recipe is an original recipe from Java . Indonesian curry tastes fresh and hearty , and it is advisable to use fresh and aromatic organic spices.

Ingredients:

1 tbsp olive oil
50 g green curry paste
250g carrots, peeled and diced
250 g celery, peeled and diced
250 g turnips, peeled and diced
75 g coconut butter
750 ml vegetable broth
200 g Prince of Bengal baby basmati rice
salt and pepper

Preparation:

Heat the green curry paste with a little olive oil in a pan and stir for about two minutes. As soon as the aroma of the curry paste develops, add the root vegetables and a little water. Cover and cook on low heat for 10 minutes - stirring occasionally.
Mix the coconut puree with the vegetable broth until the puree is dissolved - mix the root vegetables with the coconut mixture and simmer uncovered for another 30 minutes.
Once the sauce has thickened and the vegetables are cooked, season with salt and pepper and set aside.
Cook Prince of Bengal baby basmati rice according to instructions and serve with the root curry. Bon appetit!