Summary

Ingredients

• 3 ears corn
• 8 small potatoes (very small, cut in half if necessary)
• 1 onion (s)
• 2 tomato (s)
• 5 carrot (s)
• 2 red pepper (s)
• 1 tablespoon ginger root, freshly chopped
• 1 clove (s) garlic, chopped
• 1 tablespoon paprika powder
• 1 teaspoon curry powder
• 0.5 ½ chilli pepper (s), fresh or dried, finely chopped
• 3 bay leaves
• 0.5 ½ vegetable stock cube, vegan
• 1 lemon (s), add the juice from it
• 2 spring onions (spring onions)
• parsley
• olive oil
• 750 ml water

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Instructions

1. Chop the onion and fry in a saucepan with a little olive oil over medium heat for 3 minutes. Add ginger, garlic, paprika powder and curry powder and fry for 30 seconds.
2. Then add the chopped tomatoes and stir immediately. Cut the carrots and peppers into not too small pieces and add to the saucepan. Wash the potatoes and add them unpeeled. Fry for another 5 minutes, then add 3/4 l water, the chopped chilli pepper and the bay leaves.
3. Bring to the boil with the lid on, switch to the lowest setting and simmer gently for 10 minutes. Break the corn on the cob into three parts and add to the pot along with the half stock cube. Let simmer for another 15 minutes, then remove from heat.
4. Stir in the finely chopped spring onions (including the green parts), chopped parsley, lemon juice and a strong dash of olive oil.
5. When eating, it is best to skewer the corn on the fork with your left hand and spoon the sauce with your right.