Vegan vegetable stir-fry with potato sticks

Ingredients for 4 servings:

• 1 onion(s)
• 2 large carrots
• 2 pointed peppers, yellow or red
• 2 large tomatoes, preferably beefsteak tomatoes
• 200 g spinach, frozen or fresh
• 750 g potatoes
• 2 tsp rosemary, dried
• 4 tbsp olive oil, for frying
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

When you want something quick and healthy, there are endless variations.

Finely chop the onion and fry in olive oil. Dice the bell peppers and carrots and fry them in the pan. Meanwhile, cut the potatoes into small sticks (approx. 3-5 cm long, 0.5 cm in diameter). Add them to the onions, bell peppers, and carrots and fry briefly over high heat. Then add the rosemary and a pinch of salt, reduce the heat to medium, and cover the pan. The potatoes usually absorb enough water to prevent them from burning. However, if they stick, add very little water! Dice the tomatoes and add them after about 3 minutes. Lightly salt them again. When the potatoes are almost tender, after a maximum of 8-10 minutes, add the spinach. Sauté for another 2-3 minutes, until the potatoes are tender. Season again with freshly ground pepper and a pinch of salt, if needed. If you like, you can add an egg or some Parmesan cheese, but then the dish will no longer be vegan!