Indian-style vegetables with rice

Ingredients for 5 servings:

• 4 large carrots
• 1 fennel bulb(s)
• 1 m.-large Hokkaido pumpkin(s)
• 2 m.-large zucchini
• 1 tbsp clarified butter
• 1 tsp cinnamon powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 500 ml vegetable stock
• 1 tbsp vinegar
• 200 ml cream
• 6 tbsp coconut cream
• some salt and pepper
• ½ tsp Sambal Oelek, to taste
• 300 g rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the vegetables. Peel and dice the carrots. Cut the fennel bulb into strips and halve the pumpkin, scraping out the seeds and fibers with a tablespoon. Dice the flesh. There’s no need to peel the Hokkaido pumpkin. Quarter and dice the zucchini. For large zucchini, it’s best to remove the seeds and soft core. Heat the fat in a large pan. Lightly toast the cinnamon powder, turmeric powder, and cumin powder. Sauté the carrot cubes and fennel strips for three minutes, then add the pumpkin cubes and zucchini cubes and fry for another three minutes. Deglaze with the vegetable stock and vinegar. Add salt and pepper. Bring to a boil and simmer on low heat for another 15-20 minutes. Stir in the cream, coconut cream, and sambal oelek and reduce slightly. Serve with rice.