Carrot curry

Ingredients for 3 servings:

• 500 g carrot(s)
• 1 onion(s)
• 2 tbsp oil or margarine
• 2 tsp curry
• 200 ml vegetable stock
• 2 tbsp sunflower seeds
• 2 tbsp almond slivers
• salt and pepper
• 3 sprigs of parsley or more, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Peel, wash, and dice the carrots. Peel the onion and dice it into small cubes. Heat the oil and fry the onions, then briefly fry the carrots, sunflower seeds, and almond slivers. Then add the curry powder and stir everything well again. Deglaze with the vegetable stock and simmer with the lid on for about 10 minutes over low heat. Meanwhile, wash, dry, and chop the parsley. Season to taste and add a little curry powder if you like it spicy; if not, just add salt and pepper. Serve the curry and sprinkle the parsley over the curry. Jasmine or basmati rice goes well as a side dish. The 300 kcal figure is based on approximately 60 g of rice per person.