Carrot curry

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• some oil
• 2 tsp curry powder
• 200 ml vegetable stock
• 2 tbsp pine nuts
• 2 tbsp almond slivers
• salt and pepper
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the carrots and cut into thin sticks. Peel the onion and dice into small cubes. Heat the oil in a large pot. Sauté the diced onion and add the curry powder. Add the carrots, deglaze everything with the vegetable stock, and simmer, covered, for about 10-15 minutes. If you like it spicier, add more curry powder. Meanwhile, wash the parsley and shake dry, pick off the leaves, and finely chop. Toast the pine nuts and almonds in a pan without oil. Season the curry with salt and pepper. If you like it spicier, add more curry powder. To serve, stir the parsley into the curry and sprinkle with the toasted pine nuts. This goes very well with rice.