Curry vegetables with carrots, potatoes and chestnuts

Ingredients for 2 servings:

• 1 large onion(s)
• 1 large garlic clove(s)
• 200 g carrot(s)
• 200 g potatoes
• 1 handful of coriander leaves
• 300 ml water
• 1 tsp curry powder, hot
• ½ tsp black pepper, ground
• Salt
• 200 g chestnuts, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fat-free, vegan, GAT-compliant, fast

Peel and chop the onion and garlic clove. Peel the carrots with a vegetable peeler and cut into small cubes. Brush the potatoes under cold water and cut them into small cubes without peeling them. Chop the coriander. Place the ingredients in a large pot. Add the water and spices, stir well, and press the vegetables firmly so they are just submerged in the water. Bring to a boil and simmer gently over medium heat with the lid on for 10 minutes. The cooking time depends largely on how small the ingredients are chopped. Add the chopped chestnuts and continue to simmer in the uncovered pot for 2 to 5 minutes, stirring frequently, until the remaining water has evaporated.