Ingredients
Scale
- one big carrot
- a zucchini
- a spoon of coconut oil
- spices, lots of dried garlic, a dash of Celtic sea salt, black pepper, dried oregano and turmeric
- chive and nutritional yeastfor the topping
- 200 ml water
- Other great additions / options are:
- chopped tomatoes or tomato paste
- fresh coriander
- dried cumin or ginger
- fresh garlic cloves instead of dried garlic
Instructions
- Start by peeling the carrot and spiralize it with a spiralizer. If you don’t have a spiralizer, you could use a potato peeler instead to create wisps. Do the same with the zucchini. If the zucchini is organic, there is no need to peel it first.
- Heat the coconut oil in a pan and add the carrot and zucchini wisps. Let the zucchini shrink. Then add the water and all the other ingredients.
- Bring to the boil and stir in the meantime. After about 5 minutes, the vegetables are soft and you can serve it with some chives and nutritional yeast as a topping.
- If you find this stew to be too light or too transparent, add some tomato puree and some proteins like a handful of lentils or chickpeas.