Summary

Ingredients

• 2 tablespoon coconut oil or whatever you like
• 2 small onions, halved, finely sliced
• 4 clove (s) garlic, finely sliced
• 400 g carrot (s), peeled and weihed
• 200 g spinach, fresher
• 2 pinch (s) thyme (quendel, wild thyme)
• 2 pinch (s) fenugreek
• possibly salt and pepper or granulated broth

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Instructions

1. Cut the carrots as you would like them to be.
2. Put the oil / fat in a non-stick pan with a lid and let the onions and then the garlic slices rise in it. Then fill up with carrots and put the lid on top. After a few minutes, stir everything vigorously and don`t cook the carrots too long.
3. In the meantime, cut the washed spinach into small pieces (not too small!).
4. When the carrots are still bite, fill in the spinach and let it collapse with the lid closed. Dust the vegetables with the spices and simmer them to the firmness you want. Everything tastes good, possibly with salt and pepper or granulated broth.
5. If you want more sauce, add a little more water to the pan with the spinach. Personally, I eat vegetables without side dishes (rice, pasta, potatoes) and therefore don`t pay too much attention to the fact that there is enough sauce for them.
6. You don`t have to stick to my quantities slavishly, this recipe will certainly work with more or less.