Curry vegetable pan

Ingredients for 1 servings:

• 1 small zucchini
• 2 carrots
• ½ eggplant(s)
• 2 potatoes
• ½ garlic clove(s)
• 1 onion(s)
• 1 tsp olive oil or other vegetable oil
• 100 ml vegetable stock
• 1 tbsp cream substitute (Rama Cremefine for refining)
• 1 tsp curry powder
• Paprika powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel or wash the potatoes, onions, garlic, and vegetables, and dice them. Heat the olive oil in a high-fat pan. First, sauté the onions, garlic, carrots, and diced potatoes over medium heat for about 5 minutes. Then add the eggplant and zucchini cubes to the pan and sauté for another 5 minutes. Deglaze with the vegetable stock and simmer gently for another 5 minutes. Then add the Rama Cremefine and season to taste. Note for all WW fans: The curry vegetable stir-fry has 4 points.