Indian carrot stew

Ingredients for 2 servings:

• 4 large carrots
• vegetable broth
• 1 onion(s)
• 200 g broccoli
• 4 dates
• 2 tbsp tomato paste
• 2 tbsp peanut butter
• 100 ml coconut milk
• 1 shot of orange juice
• 1 dash of lemon juice
• Garlic
• curry
• Ginger

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, gluten-free

Chop the carrots, cover with vegetable stock in a pot, and cook until soft. Then roughly puree. Meanwhile, dice the onion and sauté separately in a pan with oil until translucent, and cut the broccoli into fine florets. Add a little hot water to the carrot puree and simmer the broccoli in it. Once the broccoli is cooked al dente, add the chopped dates, tomato paste, peanut butter, coconut milk, orange juice, and lemon juice. Bring everything back to a boil. Finally, add the onions and press one or two cloves of garlic into the stew. Season to taste with curry and ginger. Freshly grated nutmeg is also a good idea, if desired.