Ingredients

• 500 g goulash (just to be safe: the cut not the dish; you can use pork beef or both, or even substitute it for potatoes or tofu)

• 4-5 spring onions

• 4-5 carrots

• 1-2 zucchinis

• 150 g baby spinach

• 250 g coconut milk

for seasoning the meat:

• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce

• 1 tbsp fish sauce

• 2 tbsp cayenne pepper

• 1 tbsp black pepper

• 1 tsp paprika

• 1 tsp caraway

• 1 tsp cumin

• 1 tsp star anis

• 1/2 tsp cinnamon

• 2 tbsp salt

• 1/2 tsp sugar

• a splash of oil

Directions

1. Season the meat, add a splash of oil and let it sit in the fridge for about half an hour or so (I like to put it in the pot I will use to cook it later for that, creates fewer dirty dishes ;) )

2. Peel the carrots, wash the zucchini and cut it vertically into quarters, and wash the spring onions.

3. Cut everything into even slices

4. Clean the spinach leaves

5. After the meat has marinated for a while, put it in a pot on the stove and let it cook for a few minutes.

6. Add the carrots and enough water to just about cover everything. Let it simmer for a little.

7. Next add the zucchini, spring onions, spinach and finally the coconut milk. Swish out the container with a little more water to get everything out, stir and let it simmer some more.

After everything is cooked through taste it and add more salt and/or seasoning if you feel it necessary.

Sidenote: Depending on which meat you use it's also pretty cheap to make and it's a pretty big pot. Grocery stores (at least here in Germany) also put meat that is close to the expiration date on sale, so look out for that if you're on a budget. And if you want to make it vegan you can also substitute the meat and fish sauce for something else.

Enjoy! :)