Indian vegetable curry

Ingredients for 4 servings:

• 500 g potatoes
• 250 g carrot(s)
• 500 g zucchini
• 250 g eggplant(s)
• 2 bananas
• 2 apples
• 10 garlic cloves
• 500 ml coconut milk
• 500 ml vegetable stock
• 1 tbsp coconut oil
• 2 tbsp Indian curry powder
• 1 tbsp turmeric
• 1 tbsp garam masala
• 1 onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan, spicy-sweet

Wash the vegetables thoroughly and cut the potatoes, unpeeled if possible, into bite-sized pieces. Cut the remaining vegetables and apples into pieces, also unpeeled. Peel and slice the bananas. Chop the onions and garlic and sauté in the coconut oil, then deglaze with the stock. Add the carrots, cover, and simmer for 15 minutes. Add the potatoes and let everything simmer for another 15 minutes. Then add the remaining vegetables, fruit, spices, and coconut milk and stir in. Simmer everything for another 15 minutes, until cooked through. Season to taste with salt and pepper. Note: The curry can be spicy, but the sweetness of the fruit should be clearly evident. The vegetables can be varied seasonally according to taste.