Spicy kidney bean and carrot vegetables

Ingredients for 2 servings:

• 3 m.-large carrot(s)
• 1 can kidney beans, approx. 400 g
• 80 ml coconut milk
• 3 tbsp natural yogurt, mild
• 1 tsp harissa
• 2 tbsp oil
• 1 cup cream cheese, grainy, e.g. tomato/basil or natural, approx. 200 g
• salt and pepper
• Paprika powder
• some coriander leaves
• e.g. ginger
• e.g. tomato ketchup
• e.g. agave syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegetarian

Peel the carrots and slice thinly. Heat the oil in a pan, add the carrots, and sauté over medium heat. Rinse the kidney beans and add them to the carrots after about 8 minutes. Then add the cream cheese and harissa and mix well. Finally, add the coconut milk and yogurt, season with salt, pepper, paprika, and coriander, and mix well. Bring back to a boil and serve. If desired, add a little ginger, ketchup, and/or agave syrup to taste. Serve with rice, couscous, or bulgur with falafel or veggie patties.