Alex's shrimp curry à la ratatouille

Ingredients for 4 servings:

• 250 g rice
• 5 onions, red, diced
• 1 zucchini, diced
• 1 eggplant(s), diced
• 2 bell peppers, red and yellow, diced
• 500 g shrimp(s), frozen
• 2 tsp curry paste, red
• 2 cloves garlic, finely chopped
• 3 tomatoes, diced
• 5 leaves white cabbage, young, diced
• 500 ml coconut milk
• Broth powder
• curry powder
• Lemongrass powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Place the rice in a pan with twice the volume of water and 1 teaspoon of stock powder and cook until tender. Heat a little olive oil in a large pan and gently fry the onions and garlic. Gradually add the eggplant, zucchini, peppers, tomatoes, and cabbage and sauté. Season with curry powder, lemongrass, stock powder, stir in the coconut milk, and curry paste, and bring to a boil. Add the frozen shrimp and cook quickly until tender. Serve with the rice. If you prefer it spicier, add more curry paste accordingly.