Vegan peanut pot with lots of vegetables

Ingredients for 4 servings:

• 3 large bell peppers, colored
• 350 g zucchini
• 2 large onions
• 1 can of corn
• 250 g carrot(s)
• 4 tbsp peanut oil for frying
• 180 g peanut cream, crunchy, vegan
• 250 ml medium-strength vegetable broth
• 1 can tomatoes, chopped, approx. 400 g
• ½ tsp, heaped cumin powder
• ½ tsp, heaped salt, more if needed
• ½ tsp, heaped cayenne pepper
• 1 tsp curry powder
• 2 handfuls of peanuts, roasted, unsalted
• a few stalks of parsley
• 1 large garlic clove(s) or 2 small cloves

Instructions

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

simple and delicious

Wash the bell peppers, remove the seeds, and cut into strips. Wash the zucchini, quarter them, and slice them. Peel the onions and finely dice them. Peel and finely chop the carrots. Drain the corn. Heat the oil in a large pan or wok and fry the vegetables, except for the corn, for about 15 minutes, stirring frequently. Grate the garlic and add it to the vegetables along with the corn. Stir in the peanut butter and season the vegetables generously. Add the tomatoes and vegetable stock and simmer with the lid on for about 10 minutes. Briefly rinse the parsley, chop it finely, and mix it in with the peanuts. Season the dish to taste and adjust the seasoning if necessary. My vegan pan bread goes best with this. You can find the recipe here: https://www.chefkoch.de/rezepte/4047281625931236/Veganes-Pfannenbrot-mit-Rosmarin.html