Carrot and onion vegetables with ginger

Ingredients for 4 servings:

• 350 g carrot(s), cleaned
• 175 g onion(s), roughly diced
• 2 tbsp rapeseed oil
• 200 g tomatoes, chopped (e.g. Pelati)
• 2 tbsp, heaped ginger root, organic, with peel, very finely chopped
• 1 tsp cane sugar
• ½ tsp cumin powder
• 1 tsp turmeric powder
• ¼ tsp chili powder or amount of your choice
• 1 tsp, heaped vegetable stock powder, vegan
• e.g. salt and pepper

Instructions

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

vegan spicy vegetable side dish

Halve the carrots lengthwise, quartering thicker ones. Cut into approximately 5 mm thick pieces. Heat oil in a pan and sauté the carrots and onions for about 5 minutes. Stir in the tomatoes, stock powder, and all the spices. Simmer gently for about 25 minutes. The carrots should still be slightly firm to the bite. Season with salt and pepper. Tip: Also recommended as a main course for two people with some boiled potatoes.