Ginger curry

For two persons.

25 g fresh ginger root, peeled
2 big cloves of garlic
1 onion
2 or 3 winter carrots (about 300 g)
1 red ball pepper
1 can of tomato pieces
1/2 tsp curry powder
1/2 tsp curcuma
1/2 tsp cinnamon
1 tsp cumin
1 tsp salt
1/3 cup coconut milk
optional: 1 tbl sucanat

Make a paste with the ginger, garlic and onion. I use my food processor. Place the ginger and garlic in the food processor. Turn the machine on shortly. Add the onion and turn the machine on a second time.

Cut the carrots in thin slices. Cut the red ball pepper in pieces (not too small).

Heat coconut oil in a heavy pan and fry the paste on high heat. Add the red ball pepper, the carrots and mix all the ingredients together.

Pour 1 cup of water in the pan and let the vegetables cook in the water, placing a lid on the pan the first 5 minutes and removing the lid the next 5 minutes. The water should almost be evaporated by now.

Now add the canned tomatoes, coconut milk, spices, salt and sucanat. Mix together and leave to cook for a while on low heat.

Cook quinoa with some curcuma to get nice yellow quinoa. Also steamed cabbage, cooked pears and cooked dried plums can be added.

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