Fried carrot pasta

Ingredients for 2 servings:

• 6 large carrots
• 10 small cocktail tomatoes
• 1 large onion(s)
• 100 ml water
• 1 garlic clove(s), fresh
• 1 tsp lemon juice
• 2 tbsp cream cheese
• 1 pinch(s) basil
• 1 pinch(s) of oregano
• 1 tsp tomato paste
• 1 tsp curry paste, red
• 1 tsp butter or coconut or peanut oil
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low-carb, vegetarian

Wash and peel the carrots, then cut them into pasta shapes or peel them. Quarter the cherry tomatoes and chop the onions. Chop the garlic or press it with a garlic press, lightly salt it, wait a moment, and then crush it. The salt turns the garlic into a paste when crushed, releasing its natural flavor. Heat the fat in a pan and sauté the onions and garlic. Then add the tomato paste and curry paste and continue to sauté. Deglaze with a little water and add the carrots. Next, add the cherry tomatoes and fry both thoroughly. Once everything is cooked through, add the cream cheese. Finally, refine with lemon juice, basil, and oregano, if desired. Season with salt and pepper. Tip: Alternatively, you can also offer fish or meat alongside the vegetarian meal—e.g., pollock or turkey breast.