Vegetable curry with mushrooms, chicken fillet and spinach

Cut the chicken fillet and mushrooms and fry them in a frying pan with 10 g of oil. Put it in a large saucepan and set aside for now.

Cut into pieces celery root, pumpkin, pepper, and leek. Put celery and pumpkin in a preheated frying pan (with 10 g of oil. If the pumpkin is soft, add it to the pan later) and fry over high heat. Add pepper and leek after a while. Everything is fried/simmered until half ready.

Add the vegetables to the chicken fillet and mushrooms in the pan. Add tomatoes, spinach, spices, and water. Simmer everything for ~ 15 minutes.

Add coconut milk, curry paste, and spices. Simmer for ~10 minutes.

Add the spinach and simmer for another ~5-10 minutes.

In the end, pour the lime juice and sprinkle it with sesame seeds.