- 1 tbsp ginger
- 1 x carrots
- 1 x celery sticks
- 1/3 x broccoli
- 2 tbsp red curry paste
- 5 dl water
- 200 g coconut milk
- For this dinner we'll use leftover bolognese sauce from earlier in the weekly menu.
- Grate the ginger and dice the carrot, celery stick and broccoli.
- To a pot, add ginger and curry paste and simmer over medium heat for a few minutes before adding the remaining vegetables.
- Add water, coconut milk and leftover bolognese sauce, bring to a boil and let it simmer for about 15-20 minutes. Season with salt at the end.