Summary

Ingredients

• 2 teaspoons oil, (rapeseed oil)
• 2 leeks
• 2 carrot (s)
• 1 red pepper (s)
• 0.5 can ½ pineapple, cut into pieces without sugar
• 2 tablespoon sesame paste (tahini)
• 28 cashew nuts
• 100 ml pineapple juice
• 1 teaspoon vegetable stock, (without flavor enhancer)
• Chilli flakes
• salt
• Pepper, freshly ground

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Instructions

1. Clean the leek, halve lengthways and cut into fine half rings. Then wash thoroughly in a sieve under running water.
2. Wash the carrots, peel thinly, cut in half and also cut into fine half rings. Halve the peppers, clean, wash and cut into thin strips.
3. Heat the oil in a pan and briefly fry the vegetables all around. Deglaze with pineapple juice, season with vegetable stock and chilli flakes and let simmer on medium heat for about 7-8 minutes with the lid closed. The vegetables should still have a bit of bite afterwards. After 5 minutes add the pineapple pieces and cook with them.
4. In the meantime, cut the cashew nuts in half.
5. As soon as the vegetables are cooked, add the tahini paste and dissolve while stirring. Finally stir in the cashew nuts and season to taste with salt and pepper.
6. Total 12 p. / With 4 servings 3 p. Per serving