Gnocchi with vegetable curry

Ingredients for 1 servings:

• 250 g gnocchi
• 125 g cherry tomatoes
• 75 ml Soy Cream Cuisine
• 50 ml water
• 1 handful of broccoli florets, frozen
• 1 tbsp coconut oil
• 2 tsp Italian herbs, frozen
• ½ tsp vegetable broth, instant
• ½ tbsp tomato paste
• salt and pepper
• curry
• Garlic
• Honey
• e.g. zucchini
• e.g. mushrooms

Instructions

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

vegetarian, vegan, ready in a flash

Bring a saucepan of water to a boil and add 1 teaspoon of salt. Wash the baby tomatoes. If using other fresh vegetables, wash them too. Add the coconut oil or olive oil to the pan and heat the fat over high heat. Halve or quarter the baby tomatoes, depending on their size, and chop up any other fresh vegetables you like. Add the vegetables to the pan and stir. Add the herbs, garlic, and curry powder. Let the vegetables simmer briefly until barely any liquid remains. Add the tomato paste and pour in the water and Soy Cream Cuisine. Set the pan’s heat to medium. Season the sauce with vegetable stock, salt, pepper, and curry powder. If the sauce seems too acidic, add a little honey. I added about 1 teaspoon of honey to each serving. Stir the sauce well and simmer for 5 minutes. Cook the gnocchi in the boiling salted water according to the package instructions for 3-5 minutes. When they’re done, the gnocchi will rise to the top of the water. Of course, you can use rice, pasta, bulgur or something similar instead of gnocchi.