Schupfnudel and vegetable pan

Ingredients for 4 servings:

• 500 g Schupfnudeln, narrow
• 1 carrot(s)
• 1 small cauliflower
• 1 small broccoli
• 1 small onion(s)
• n. B. Oil to taste
• 100 ml vegetable stock
• salt and pepper
• 1 tbsp curry powder, yellow, mild
• Spice(s) to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Finely chop the vegetables. Chop the onions into small pieces, peel and dice the carrots, and wash the broccoli and cauliflower and cut them into small, bite-sized pieces. Bring two small pots of salted water to a boil. Cook the broccoli and cauliflower in two different pots until al dente. The cauliflower needs about 8 minutes, and the broccoli about 5 minutes. Remove from the water and set aside. In the meantime, fry the carrots in plenty of oil of your choice (I use olive oil) over medium heat. After about 3 minutes, add the onions and fry until translucent. Add the potato dumplings, mix everything together, and continue frying over medium heat for about 10 minutes. Add the vegetable stock and simmer uncovered. Once most of the water has been absorbed or evaporated, add the remaining broccoli and cauliflower and mix. Season to taste with salt, pepper, curry powder, and other spices. The amounts of spices can be varied.