• Servings: 2 people
• Preparation Time: 35 minutes
• 1 red chili
• 1 red onion
• 2cm fresh ginger
• 2cm fresh turmeric
• 1 garlic clove
• 200g fennel
• 5g fresh cilantro
• 2 tsp yellow mustard seeds
• 1 tub tomato paste
• 170g white rice
• 250ml coconut milk
• 1 can corn
• 1 naan bread
• 75g full-fat yogurt
• 1 tbsp sunflower oil
• 1 cube vegetable stock
• salt and pepper

1. Preheat the oven to 200 degrees. In a saucepan with a lid, bring plenty of water with a pinch of salt to the boil for the rice. Remove the seeds from the red pepper and chop finely. Chop the onion. Finely grate the ginger and fresh turmeric. Crush or finely chop the garlic. Halve the fennel, cut into quarters and remove the hard core. Cut the fennel into fine strips and roughly chop the coriander.
2. Heat 1/2 tbsp sunflower oil per person in a saucepan with a lid over medium heat. Add the ginger, turmeric, mustard seeds, onion, garlic and red pepper and cook for 1 - 2 minutes. Then add the tomato paste and fennel and fry for another 4 - 6 minutes.
3. Meanwhile, cook the rice in the pan with a lid, covered, for 12 - 15 minutes until done. Then drain and let it steam without a lid.
4. Shake the coconut milk well and add to the skillet. Melt any lumps in the coconut milk in the curry. Crumble 1/4 stock cube per person on top and bring it to a gentle boil. Drain the canned corn and add. Let it simmer, covered, for 10 - 12 minutes. Taste and season with salt and pepper if necessary.
5. Bake the naan bread in the oven for 5 - 7 minutes. Meanwhile, in a bowl, mix the yogurt with 1/3 of the fresh coriander and salt and pepper to taste.

Allergens :Mustard• Gluten-containing grains• Milk (including lactose) Always refer to the product label for the most accurate information on ingredients and allergens