Coconut stewed vegetables

1. 

tomatoes 8.75 oz (250 g)

Pour hot water over the tomatoes, let rest for a while, pour off the water, peel the tomatoes and cut them.

2. 

leek 1.75 oz (50 g) • onion 1.75 oz (50 g)

Clean the leeks and onions. Cut.

3. 

carrots 8.75 oz (250 g)

Clean the carrots, wash them and cut them into french fries shapes.

4. 

potatoes 14 oz (400 g)

Peel the potatoes and cut them like carrots.

5. 

unsalted butter 1.75 oz (50 g) • ground coriander spice  0.25 tsp • Roman caraway spice 1 tsp • spice turmeric 1 tsp • garlic 2 cloves

Peel the garlic and grate it. Melt the butter in a pan, add the spices and let it warm up for a moment. Add garlic, ...

6. 

... onion and leek. Fry for a while.

7. 

water 3.25 tbsp (50 ml) • imalayan salt 1 tsp

Add carrots and potatoes, water and simmer covered for 10 minutes.

8. 

water 3.25 tbsp (50 ml)

Add tomatoes, a little water, mix and simmer for 5 minutes under the cover.

9. 

zucchini 14 oz (400 g) • coconut milk 6.75 tbsp (100 ml)

Wash the zucchini, cut into longer narrow pieces and add to the vegetables. Pour in coconut milk, mix and simmer for 5-8 minutes.