Margoog – vegan stew

Ingredients for 4 servings:

• 2 cloves garlic
• 1 tsp ginger
• 1 onion(s)
• 1 large zucchini
• 1 can green beans, approx. 400 g
• 1 carrot(s)
• 400 g mushrooms
• 1 liter vegetable broth
• 3 tbsp tomato paste
• 2 tbsp oil
• 50 g flour
• Salt
• 3 tbsp water
• 1 tsp pepper
• 1 tsp curry powder
• 1 tsp cardamom powder
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Crush the garlic, finely chop the ginger, finely dice the onion, dice the zucchini, finely chop the carrots, and dice the mushrooms. Sauté the garlic, onion, and ginger with the oil in a pan. Add the curry powder, cardamom powder, salt, and pepper, and stir to combine. Add the mushrooms and tomato paste and simmer for five minutes. Then add the vegetable stock, zucchini, beans, and carrots, and simmer for another 10 minutes. While you wait, combine the flour, water, and a little salt in a bowl to form a dough. Roll it out thinly and cut out small circles using a round cookie cutter or a 300ml glass jar. Add the dough to the pan. Reduce the heat to low and simmer for 10 minutes without stirring. Stir and simmer for another 10 minutes. Serve and top with olive oil, if desired.