Carrot spaghetti

Carrot spaghetti

Ingredients:

Meat sauce
500 g minced meat
500 g crushed tomatoes
1 yellow onion
3 cloves of garlic
Sea salt
black pepper

Carrot Spaghetti
6 big carrots

Directions:
Chop the onion and fry in the frying pan.  Mix in minced meat and crushed tomatoes. Crush the garlic and add to the meat, onions and tomatoes in the frying pan and fry in coconut oil until the minced meat is cooked. Season with salt and pepper.

Peel the carrots. Make spaghetti of carrots by making slices with a potato peeler. Boil for about 5 minutes along with a little sea salt.

Indian Curry Caserole with Pumpkin

Indian Curry Caserole with Pumpkin

Ingredients

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

1 red chili, finely chopped

2 tablespoons fresh ginger finely chopped

1 tablespoon oil

1 tablespoon tomato paste

500 g crushed tomatoes

400 ml coconut milk

2 dl of water

1 dl dates, roughly cut

300 g pumpkin, peeled and diced into cubes

3 potatoes, peeled and diced into cubes

250 g cauliflower, divided into small bouquets

Seasoning mix

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon cardamom kernels

1, 5 teaspoons turmeric

1 teaspoon of ground coriander

0, 5 teaspoon ground cinnamon

For serving:

3 dl rice, jasmine rice, rye rice or bulgur, roasted cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).

Directions:

Boil the rice or bulgur as instructed on the package. 

Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.

Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute.

Add crushed tomatoes, coconut milk, water and dates to the pan. Let it simmer about 30 min. Add the pumpkin and potatoes and boil until the potatoes are soft (pour in a little more water if needed).

Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve with rice and spices with cashew nuts and coriander.

Serve the curry with rice or bulgur and top with fresh coriander (if you don´t like coriander, take some other green like parsley or anything of your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.