Apple cinnamon curry with potatoes

Ingredients for 1 servings:

• 3 m.-sized potatoes
• 1 small apple
• 1 m.-sized carrot(s)
• 3 slices of eggplant
• 5 slices of zucchini
• 150 g soy yogurt (yogurt alternative), unsweetened
• 200 ml vegetable stock
• 1 tsp, leveled curry powder
• ½ tsp, sautéed garam masala
• ½ tsp, leveled turmeric
• 1 pinch(s) paprika powder, sweet
• 1 pinch(s) cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Boil water, dice the potatoes, and boil for about 5 minutes. Don’t cook them completely, as they will continue cooking with the rest of the vegetables. Chop the zucchini, carrot, and eggplant and simmer with the potatoes in 200ml of vegetable stock over medium heat. Once the vegetables are tender, slice the apple and add it to the vegetables and potatoes along with the soy yogurt. Mix everything together and season with spices. Cover and let stand for about 10 minutes. I think this curry tastes amazing with naan bread or rice cakes.