Carrots and mushrooms in curry sauce

Ingredients for 2 servings:

• 400 g mushrooms
• 1 onion(s)
• 2 large carrots
• 1 shot of oil of your choice
• 200 ml almond milk (almond drink) or similar
• 1 ½ tsp curry paste, yellow
• 2 tsp almond butter, optional
• 1 tsp hemp flour, optional

Instructions

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

vegan, GAT-compliant

Peel the onion and dice it into small cubes. Clean the mushrooms and cut them into small pieces. Peel the carrots and cut them into fine julienne strips (I managed this with the right attachment on my slicer/cucumber slicer). Mix the curry paste with the almond milk until smooth. In a lidded pan, sauté the onions with a dash of oil until translucent. Then add the carrots, turn them over a few times, and then put the lid on. Fry the carrots for a few minutes (they shouldn’t be soft yet), then stir in the mushrooms. Fry the vegetables uncovered, turning them over several times. Pour in the curry almond milk and let it bubble. Tip: You can now drizzle the almond butter over the mixture to thicken it. If you want to serve it with rice, for example, you can skip this. Stir in the hemp flour shortly before the end of the cooking time. I liked it as is, but you can also serve it with rice (GAT’s prefer not) or potatoes.