Vegetable curry

Cut the onion in half rings and finely chop the garlic cloves.

Grate the ginger and finely chop the lemongrass.

Cut the leek into rings and slice the carrots.

Cut the broccoli into florets, finely chop the coconut butter and finely chop the fresh coriander.

Heat the coconut oil in a wok or frying pan and fry onion, garlic, ginger and lemongrass.

Add the leek, carrot, broccoli, cumin, coriander seeds and turmeric, fry for 2 to 3 minutes.

Add coconut butter and water and keep stirring until the butter has completely dissolved.

Let the dish simmer gently and thicken for 10 minutes.

Serve with the fresh coriander.