Carrots in peanut sauce

Ingredients for 2 servings:

• 500 g carrot(s)
• 200 ml water
• some vegetable broth, instant
• 1 tbsp ginger, finely chopped
• 1 tsp curry paste
• ½ tsp coriander powder
• 2 tbsp, spread peanut butter, creamy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with chicken and rice

Peel the carrots and chop them to your liking. Bring the water with the carrots to a boil. Add a little vegetable stock (not too much at once, as the peanut butter also contains salt), the ginger, the curry paste, and the coriander. If you like it spicier, you can of course use more curry paste. For softer vegetables, briefly pre-cook the carrots. Then add the peanut butter and bring to a boil until dissolved. Stir well so the peanut butter doesn’t stick to the bottom of the pot. The consistency of the sauce can be adjusted by adding more water or by reducing it. Finally, season to taste with more stock and coriander. Tastes great with chicken and rice and can also be cooked with pumpkin or without vegetables at all.