Spicy carrot and fennel vegetables

Ingredients for 2 servings:

• 1 small fennel bulb(s), approx. 250 g
• 250 g carrot(s)
• 1 small onion(s), red
• 1 tsp mustard seeds, light
• 4 curry leaves, fresh or frozen
• some chili pepper(s), without seeds, amount according to spiciness and taste, very finely diced
• ½ tsp turmeric
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp coconut oil
• 2 tbsp water
• 2 tbsp coconut chips, roasted

Instructions

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

Indian style

Clean and wash the fennel, and cut into thin strips. Wash and peel the carrots and cut into diagonal slices. Peel and halve the onion, and also cut into strips. Heat the coconut oil, add the mustard seeds and curry leaves, and toast while stirring until the mustard seeds begin to pop. Immediately add the vegetables and chili, season with a little salt and sugar, and sauté. Stir in the turmeric, add water, and cook covered for about ten minutes over medium heat. Season with salt and pepper to taste and serve sprinkled with coconut flakes.