Vegetable goulash, opmutti style

Ingredients for 2 servings:

• 1 large onion(s)
• 2 garlic cloves
• 350 g carrot(s), peeled and weighed
• 350 g zucchini
• 3 m.-large pointed peppers, red
• 1 tsp oregano
• 1 tsp basil
• ½ tsp dill
• ½ tsp thyme
• ½ tsp fenugreek
• 2 tsp vegetable broth
• 1 can diced tomatoes, 400 g
• Oil, 1 large shot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

alkaline, vegan, GAT-compliant

Chop the onion into small pieces. Cut the carrots and zucchini into large cubes, as well as the peppers. Heat the oil in a large pot and sauté the onions and garlic until translucent. Then add the diced carrots, fry, and cook with the lid closed over medium heat for about 5 minutes. Pour in the diced tomatoes and stir in the remaining vegetables. Season with stock and herbs. Cook with the lid closed until tender. If the sauce isn’t thick enough for your liking, add a little more water. Serve with potatoes or potato bread.