Oriental carrot vegetables

Ingredients for 2 servings:

• 300 g carrot(s), organic
• 50 g onion(s), cut into strips
• 2 tbsp brown sugar
• 80 ml vegetable stock
• 1 tsp ginger root, finely chopped
• ¼ tsp cumin, freshly ground
• ¼ tsp, crushed cinnamon powder
• 2 tsp. Pul Biber
• 2 tbsp, heaped raisins
• Salt and pepper, freshly ground
• possibly cornstarch to bind

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, slightly sweet and spicy

Peel the carrots and cut into sticks. Peel the onion and slice into strips. Lightly caramelize the sugar in a saucepan, remove the pan from the heat, and deglaze the pan with the stock. Stir until the sugar dissolves. Add the carrots, onion, ginger, cumin, pul biber, and cinnamon and simmer for about 10-12 minutes, until the vegetables are almost tender. Stir in the raisins and let stand for 10 minutes to infuse. Season the vegetables with salt and freshly ground pepper. Bring everything to a boil briefly, and if desired, thicken the vegetables lightly with a little cornstarch.