John Myers
Ingredients for 2 servings:
- 1 onion(s)
- 1 carrot(s) (approx. 150 g)
- 1 small sweet potato(s) (approx. 275 g)
- 1 small butternut squash (675 g)
- 750 ml vegetable stock
- Salt and pepper, white
- nutmeg
- ½ tsp, leveled turmeric powder
- 1 pinch of chili flakes
- 1 pinch of cinnamon powder
- 1 bay leaf
- Oil or margarine for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegetarian
Peel and dice the onion, trim and slice the carrot. Peel and deseed the pumpkin, then peel the sweet potato, then cut both into approximately 1 cm cubes. Then weigh everything. Heat the oil in a pan. Add the diced onion and fry until nicely browned. Add the sliced carrots and fry for a few minutes, stirring. Add the diced pumpkin and sweet potato to the pan and fry briefly. Stir in the vegetable stock, bay leaf, and spices, using chili flakes sparingly. Simmer everything for about 15 minutes. Season the stew to taste and adjust the seasoning if necessary.
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