Carrot-parsley sauce with black olives

Last Updated on March 19, 2024

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ingredients

3 pcs carrots 70 g black olives 1 tbsp tomato puree 1 tbsp salt 3 tbsp red curry paste 2 pcs onion 1 tbsp chinese seasoning

step

1. Slice the carrots and onions into thin strips. Fry the Vegetable Recipes in a little oil. Slice the olives and add to the Vegetable Recipes in the pan. 2. Pour about 2 dl of water over the Vegetable Recipes and add the puree and curry paste. Season with salt and let simmer covered for about 15 minutes. 3. Turn off the sauce when the carrots and onions are almost soft. Serve with the meat or on its own with a side dish.