Madras vegetable curry

Ingredients for 4 servings:

• 1 onion(s)
• 4 carrots
• 1 m.-sized sweet potato(s)
• 1 m.-large zucchini
• 1 head of broccoli
• 100 g peas, frozen
• 1 cm ginger
• 1 can pineapple (approx. 250 g)
• Oil for frying
• 3 tbsp curry paste (Madras curry paste)
• 350 ml tomatoes, pureed
• 300 ml coconut milk
• 1 ½ cup(s) rice, approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegan

Dice the onions, finely chop the ginger, and chop the vegetables. Finely chop the sweet potato and slice the pineapple. Add the rice and cook according to the package instructions. Heat a little oil in a pan and sauté the onion until translucent. Add the carrots and sweet potatoes and fry. After about 5-10 minutes, add the zucchini. After another 5 minutes, add the curry paste and ginger, fry briefly, and then deglaze with the passata and coconut milk. Add the broccoli and peas and simmer for a while. Add the pineapple just before the end. Serve with rice.