Cost: About 18 Shekels (US Dollars 5)
Oil
1 clove garlic
1 teaspoon grated ginger
1/2 onion
1 kohlrabi
1 large carrot
1 beetroot
1/2 butternut squash
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon chili in flakes
200 ml chicken or vegetable stock
1 cans coconut milk
Cut the garlic and onion into smack cubes and fry in the oil for a few minutes. Add the ginger and then the spices. Mix well. Cut all vegetables into cubes and add together with the stock and the coconut milk. Put a lid on the pan and cook on low heat for about 30 minutes. Serve with couscous (or rice).