Potatoes with greens

Ingredients for 2 servings:

• 8 small potatoes
• 1 stalk(s) leek
• 1 handful of spinach, frozen
• 1 zucchini
• 100 ml coconut cream (Coconut Cream Cuisine)
• some salt or herb salt
• some turmeric powder
• some cardamom powder
• some curry powder

Instructions

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

vegan, vegetarian, gluten-free

Peel the potatoes and dice them. Cook them in salted water as usual. Add the spinach to a pan and thaw over medium heat. Meanwhile, chop the leek into small pieces or strips. Halve the zucchini and cut into small slices. Wash everything thoroughly and add it to the pan with the spinach. Season with herb salt. Add water if necessary for steaming. When the vegetables are soft enough, add the Coconut Cream Cuisine and do not allow to boil any longer. Season the vegetables with turmeric, cardamom, and curry. The potatoes are now ready. They can either be added to the pan and mixed in or served separately. Arrange the vegetables and potatoes on plates and serve immediately. They also taste very good reheated.