Nectarine Curry

Peel carrots, clean zucchini, cut both into 2-3 cm pieces. Peel and finely dice onions. Halve chili pepper, remove seeds and finely dice. Roughly chop cashews and roast until light brown. Roast coconut flakes as well.

Sauté onions, zucchini, carrots and chili pepper in oil without color. Briefly sauté half of the cashews and the coconut flakes, then add the curry and turmeric and sauté briefly. Add coconut milk and stock, season with salt and pepper and simmer for 25 minutes at low temperature.

Cut nectarines, blanch (scald), skin and cut flesh into wedges. After 25 min. cooking time, add to the curry form and cook for 5 min.

Before serving, season the curry with lime juice, sprinkle with remaining cashews, coconut flakes and plucked coriander greens.

Nutritional values per person:

Our tip: Zucchini is tender in taste and therefore also well suited for children.

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