Eggplant curry with yogurt

Ingredients for 4 servings:

• 1 onion(s)
• 1 large eggplant(s) (approx. 500 g)
• 1 small zucchini (approx. 200 g)
• 400 g potatoes, waxy
• 2 tbsp oil
• 1 tbsp curry powder
• 200 ml vegetable stock
• 400 g diced tomatoes
• 500 g yogurt (whole milk)
• 1 tsp cornstarch
• Salt
• pepper
• ¼ bunch coriander leaves

Instructions

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

Peel and dice the onions. Wash, trim, and dice the eggplant and zucchini. Peel and dice the potatoes. Sauté the onions in hot oil until translucent. Add the eggplant and curry powder and fry briefly. Add the potatoes, pour in the vegetable stock, and simmer covered for 10 minutes. Add the zucchini and tomatoes and simmer covered for another 20 minutes. Mix 300g of yogurt with the cornstarch well. Add the yogurt to the curry and bring to a boil. Season with salt and pepper. Pick the coriander leaves and serve with the remaining 200g of yogurt. Serve with rice or flatbread.