curry spaghetti

Ingredients for 3 servings:

• some olive oil
• 1 onion(s)
• 1 carrot(s)
• 1 zucchini
• ½ eggplant(s)
• 200 g mushrooms, fresh
• 1 bell pepper(s)
• 1 clove(s) garlic
• 1 tomato(s)
• 2 tsp curry powder, yellow
• salt and pepper
• rosemary
• 250g spaghetti
• salt water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Cook the spaghetti in salted water and then drain. Dice the onion, thinly slice the garlic, and thinly strip the carrot and bell pepper. Cut the zucchini into 1 cm cubes, quarter the mushrooms, and quarter the eggplant and then slice it 1 cm thick. Add a generous splash of olive oil (too little fat will make the zucchini and eggplant taste dry and unpleasant) to a wok or large frying pan. Heat until hot. Add all the vegetables and sauté lightly. After about 2 minutes, add the curry powder and fry, stirring frequently. Add salt, pepper, and rosemary, and continue frying over high heat until cooked through. Cut the tomato into eighths, then halve the eighths, and add to the vegetables. Fry for another minute, then stir in the spaghetti. Serve hot and enjoy! This recipe can also be varied with other vegetables.