Colorful potato curry

Ingredients for 4 servings:

• 4 potatoes, mainly waxy
• 2 carrots
• 1 onion(s)
• ½ broccoli
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• ½ stalk(s) leek
• 15 cherry tomatoes
• 1 small can of corn
• 1 gr. can/n coconut milk
• 4 tbsp cream substitute, plant-based
• some olive oil for frying
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp paprika powder
• 3 tsp curry
• some cayenne pepper
• some herbs of your choice such as rosemary, parsley, nasturtium, etc.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick, vegan and delicious

Wash, peel, and cut the potatoes into small pieces. Peel the carrots and slice them thinly. Peel the onion and dice it. Wash the leeks, bell peppers, and broccoli and cut them into small pieces. Fry the potatoes in oil, add the carrots, and cook for a few minutes. Add the broccoli, bell peppers, corn, and leek. Add the spices and sauté briefly. Add a little water and coconut milk and sauté in a covered pan until the vegetables are al dente. Season with the chopped herbs and cream substitute. Wash and halve the cherry tomatoes. Turn off the curry pot and stir in the tomatoes. Let them stand for about 2 minutes until warm. Taste and adjust the seasoning if necessary. Tip: You can also use large tomatoes and cut them into small cubes. The tomatoes give the dish an additional kick of freshness.