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🍲 Vegetable stew with sweet potatoes and zucchini

290 kcal · 30 min · 4 servings

Ingredients

• 1 Zucchini
• 750 g Sweet Potatoes
• 2 Shallots
• 1 Clove of Garlic
• 1 tsp mild Curry Powder
• Salt
• Pepper (from the mill)
• 125 ml Passata
• 125 ml Vegetable Broth
• 100 g Black Olives (pitted)
• Basil (for garnish)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Cut the zucchini lengthwise into four strips.
4. 4. Cut the zucchini strips into bite-sized pieces.
5. 5. Peel the sweet potatoes.
6. 6. Cut the sweet potatoes into small cubes.
7. 7. Peel the shallots.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the shallots and garlic.
10. 10. Heat the oil in a pot.
11. 11. Add the sweet potatoes and zucchini to the hot oil.
12. 12. Sauté the vegetables briefly.
13. 13. Add the chopped garlic and shallots.
14. 14. Sauté the vegetables briefly together.
15. 15. Dust the vegetables with curry powder.
16. 16. Season the dish with salt to taste.
17. 17. Pepper the dish lightly.
18. 18. Pour the pureed tomatoes over the vegetables.
19. 19. Add the vegetable broth.
20. 20. Cover the pot with a lid.
21. 21. Let the vegetables cook for about 10 minutes.
22. 22. The vegetables should still be firm to the bite.
23. 23. Fold the olives into the finished vegetables.
24. 24. Taste the dish one last time and adjust seasoning.
25. 25. Tear fresh basil leaves.
26. 26. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 290
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 52 g