For the vegetable curry, wash all the vegetables well. Then cut the mushrooms and the spring onion into bite-sized pieces. Then fry them in a pot in a few tablespoons of oil.
In the meantime, peel the carrots and kohlrabi and also cut them into bite-sized pieces and add them to the pot. Also chop the zucchini and fry it.
When the vegetables have roasted a bit, pour in the milk and stir in the curry paste and the spices (ginger, lemongrass, turmeric, salt, garlic).
Also add the bouillon cube and bring everything to a good boil and simmer. If the food is still too liquid at the end, bind everything with a little flour.
Preparation Tip:
A fragrant basmati rice goes wonderfully with the vegetable curry.
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