Creamy-spicy carrot and radish vegetables

Ingredients for 1 servings:

• 1 tbsp oil
• 230 g radish(s), white, cleaned, weighed
• 230 g carrot(s), peeled and weighed
• 1 tsp, leveled curry paste, green, carefully add
• 50 ml coconut milk, creamy or almond cream or other plant cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

alkaline, vegan, GAT-compliant

Halve the radish crosswise and, like the carrots, slice into thin julienne strips using a vegetable slicer. Heat the oil in a pan and stir in the curry paste until liquefied. Then add the vegetables and stir vigorously. Fry for 1-2 minutes, turning frequently. Reduce the heat and cover. Sauté until just cooked through; this won’t take long as the vegetables are small sticks. Gradually stir in the coconut milk or plant-based cream. Not too much; the vegetables should only be coated, not drowned. Let it bubble briefly and then it’s done. The quantities of radish and carrots were purely random. Vegetarians can of course use regular cream.