Corn cobs in aromatic summer vegetables

Ingredients for 4 servings:

• 1 onion(s)
• olive oil
• 1 tbsp ginger root, freshly chopped
• 1 garlic clove(s), chopped
• 1 tbsp paprika powder
• 1 tsp curry powder
• 8 small potatoes (very small, halve if necessary)
• 750 ml water
• 5 carrots
• 2 bell peppers, red
• 2 tomatoes, chopped
• ½ chili pepper(s), fresh or dried, finely chopped
• 3 bay leaves
• 3 corn cobs
• ½ vegetable stock cube, vegan
• 2 spring onions (young onions), finely chopped
• Parsley, chopped
• 1 lemon(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

the ingredients are more common in summer – a light but very flavorful dish

Chop the onion and fry in a pan with a little olive oil over medium heat for 3 minutes. Add the ginger, garlic, paprika, and curry powder and fry for 30 seconds. Then add the chopped tomatoes and stir immediately. Cut the carrots and bell peppers into fairly small pieces and add them to the pan. Wash the potatoes and add them unpeeled. Fry for another 5 minutes, then add 3/4 l water, the chopped chili pepper, and the bay leaves. Bring to a boil with the lid on, reduce the heat to low, and simmer gently for 10 minutes. Break each corn cob into thirds and add them to the pan along with half the stock cube. Simmer for another 15 minutes, then remove from the heat. Stir in the finely chopped spring onions (including the green parts), the chopped parsley, the lemon juice, and a generous splash of olive oil. When eating, it’s best to spear the corn onto a fork with your left hand and spoon the sauce with your right.