- 1 ounce
- 2 pounds
- 1 ½ pounds
- 1 piece
fresh Ginger root (about 30 grams)
red Chile pepper
- 1 bunch
- 2 tablespoons
- 2 teaspoons
red Curry paste
- 1 cup
- 1 cup
Roast cashews in a dry frying pan. Let cool and chop coarsely.
Rinse Romanesco, trim and cut into medium-sized florets.
Peel kohlrabi and cut off the ends. Cut kohlrabi into quarters and cut each quarter into 3 strips. Peel ginger root and cut into fine strips. Rinse chile pepper, remove the stem and cut into rings.
Rinse scallions, trim and cut into 3 cm (approximately 1 inch) pieces.
Heat oil in a large pot and fry the scallion pieces over high heat briefly. Remove and set aside.
Reduce heat and fry the kohlrabi strips with the ginger over medium heat, stirring, for 3-4 minutes. Rinse the tomatoes and add to the pot.
Add chile rings and curry paste and cook briefly.
Top with vegetable broth and coconut milk and bring to a boil.
Cook covered over medium heat for 5 minutes. Add Romanesco to the pot, cover and cook for 5-7 minutes, stirring occasionally. Squeeze 1 tablespoon juice from the lime.
2 minutes before end of cooking, add scallions to the stew. Season with salt, pepper and lime juice and sprinkle with cashews before serving.