Creamy-spicy 3-component pan

Ingredients for 2 servings:

• 170 g carrot(s), peeled and weighed
• 170 g kohlrabi, peeled and weighed
• 170 g potatoes, peeled and weighed
• 1 shot of oil, whichever you prefer
• 100 ml coconut milk
• 1 tsp, heaped curry paste
• 2 tbsp, heaped tomato-pepper paste
• possibly salt

Instructions

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

vegetarian, vegan, alkaline, GAT-compliant

Cut the carrots, potatoes, and kohlrabi into roughly chip-sized pieces. Stir the curry paste (I used yellow) and pulp into the coconut milk. In a lidded pan, heat the oil over medium heat (7 out of 9) and cook the carrots first, then the kohlrabi strips, and finally the potatoes. Stir after each step. Now pour in the coconut milk paste, stir, put the lid on, and reduce the heat to about 3 out of 9. Continue to pour the condensed water into the pan. Simmer until the potatoes are tender. Turn off the heat and let it stand for a few more minutes. Add more salt if desired. The quantities were determined purely randomly, so you don’t have to stick to them rigidly. If you eat well, maybe only one person will be full. It can be used as a main course or as a side dish.