Fiery butternut carrot pot

Ingredients for 3 servings:

• 580 g butternut squash(s), peeled and weighed
• 580 g carrot(s), peeled and weighed
• 2 m.-sized onion(s)
• 1 shot of oil
• 1 red bell pepper(s)
• 2 cloves garlic
• 2 Pepper in my case 1 yellow oblong and 1 yellow spherical, small
• 1 shot of water
• 2 tbsp broth (miracle seasoning) or similar, alternatively granulated broth
• ½ bunch coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Alkaline, vegan, GAT-compliant

Dice the carrots and pumpkin separately; the size determines the cooking time. My cubes were usually about 1 cm x 2 cm or slightly larger. Peel the onion and cut into fairly small cubes. Either press the garlic or chop it very finely. Wash, trim, and chop the bell peppers into small pieces. Remove the middle membranes and seeds from the chili peppers and cut them into tiny pieces. Be careful not to get your hands near your eyes or mucous membranes. Wash the cilantro and finely slice it. Heat the oil in a large pot and sauté the onions. Then add the carrots and cook with the lid closed for about 10 minutes. If necessary, add a splash of water and stir in the spice mix or broth (you’ll need to test the amount here). Only then add the pumpkin cubes and garlic. Reduce the heat and let it cook with the lid closed again. After another 5 minutes, add the bell peppers and chili peppers. Mix thoroughly and cook for another 5 minutes at low heat. Finally, stir in the coriander.