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Kale with vegetables and baked potato

Kale with vegetables and baked potato - 1 A

Kale with vegetables and baked potatoes. A round and nutritious thing. Everything fits together perfectly.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 1 person
Course: main course
Ingredients Method

Ingredients
  

  • 1 eggplant
  • 1 small beet
  • 1 red onion
  • 2 purple carrots
  • 4 - 5 large fresh leaves kale
  • 200 ml water
  • salt and pepper to taste
  • 1 pinch of ground cumin
  • 2 - 3 tsp flour to bind the sauce
  • 2 large baked potatoes

Method
 

  1. Wash baked potatoes and bake wrapped in baking paper in the oven for about 1 hour at 200 degrees Celsius top/bottom heat.
  2. Peel beet and cut into small sticks.
  3. Boil with water until soft, about 30 minutes.
  4. Peel and chop the carrots and onion.
  5. Eggplant wash and cut into small pieces.
  6. Kale leaves wash and remove the individual leaves from the style. Then cut the leaves a little smaller.
  7. Simmer the vegetables with the beet broth and a little more water, if needed, for about 15 minutes.
  8. Then add the softly cooked beet.
  9. Bind everything with flour. To do this, mix the flour in a cup with a little cold water and add to the sauce. Stir and bring to the boil briefly. Then season to taste with the spices.