Chrissi's fruity and nutty vegetable pan

Ingredients for 4 servings:

• 2 tsp oil (rapeseed oil)
• 2 stalk(s) leeks
• 2 carrots
• 1 red bell pepper(s)
• ½ can pineapple, in pieces without sugar
• 2 tbsp sesame paste (tahini)
• 28 cashew nuts
• 100 ml pineapple juice
• 1 tsp vegetable broth (without flavor enhancer)
• e.g. chili flakes
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible

Clean the leek, halve it lengthwise, and cut it into thin half-rings. Then rinse it thoroughly in a sieve under running water. Wash the carrots, peel them thinly, halve them, and also cut them into thin half-rings. Halve the bell peppers, trim them, wash them, and cut them into thin strips. Heat oil in a pan and briefly fry the vegetables all over. Deglaze with pineapple juice, season with vegetable stock and chili flakes, and simmer for about 7-8 minutes with the lid closed over medium heat. The vegetables should still have some bite. After 5 minutes, add the pineapple pieces and sauté. Meanwhile, halve the cashews. Once the vegetables are cooked, add the tahini paste and stir to dissolve. Finally, stir in the cashews and season with salt and pepper. Total: 12 servings / 3 servings per serving for 4 servings.