Vegetable curry

ingredients:

-300 g of pumpkin flesh
- ¼/ cauliflower
- 2 /Romanesco cabbage
- 2 /turnips
- 2 /onions
- 15/ cl of coconut milk
- 1/ vegetable bouillon plate
- 2/ tbsp. tablespoons sunflower oil
- 1/ tsp. curry powder
- 1/ bay leaf
- salt pepper

making:

1- Melt the vegetable broth plate in 12.5 ml water. Cut into cubes of pumpkin flesh. Detach bouquets of cabbage and cut into 2 bigger. Dip them in salted boiling water 3 minutes after the resumption of the boil,drain.

2-Peel turnips and cut into pieces. Peel and slice the onion, melt it 2 minutes in a casserole and hot oil. Sprinkle with curry and let brown mixing.

3-Add turnips, bay leaf and broth. Pepper and simmer 15 minutes, covered. Add cabbage, pumpkin and coconut milk. Continue cooking for 10 minutes over low heat, uncovered. Remove bay leaf and serve immediately.