Carrots with onion, garlic and spinach sauce

Ingredients for 2 servings:

• 2 tbsp, leveled coconut oil or whatever you like
• 2 small onions, halved, thinly sliced
• 4 garlic cloves, finely sliced
• 400 g carrot(s), peeled and weighed
• 200 g spinach, fresh
• 2 pinches of thyme (wild thyme)
• 2 pinches of fenugreek
• possibly salt and pepper or granulated stock

Instructions

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

alkaline, vegan, GAT-compliant

Cut the carrots however you like them. Pour the oil/fat into a non-stick pan that fits a lid and cook the onions first, then the garlic slices. Then fill with carrots and put the lid on top. After a few minutes, stir everything well and don’t overcook the carrots. In the meantime, chop the washed spinach into small pieces (not too small!). When the carrots still have a good bite, add the spinach and let it wilt with the lid closed. Dust the vegetables with the spices and simmer until they reach your desired tenderness. Season to taste, adding salt and pepper or granulated stock if desired. If you want more sauce, add a little more water to the pan along with the spinach. Personally, I eat vegetables without filling side dishes (rice, pasta, potatoes) and therefore don’t pay much attention to making sure there’s enough sauce for them. You don’t have to stick strictly to my measurements; this recipe will definitely work with more or less.