Oriental vegetable curry

Ingredients for 4 servings:

• 2 onions
• 10 garlic cloves
• 4 tsp, heaped cumin powder
• 2 tsp, heaped turmeric powder
• 2 tsp, heaped paprika powder, hot, Hungarian if available
• 2 cinnamon sticks
• Salt
• 1 pinch(s) of pepper
• 250 ml vegetable broth, organic, hot
• 1 handful of mint
• 1 handful of baby spinach
• 4 potatoes, depending on size
• 1 head of broccoli, only the florets
• 1 fennel bulb(s)
• 1 leek(s)
• ½ Chinese cabbage
• 6 carrots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, seasonal

Dice the onion not too finely, and crush the garlic in the Asian style with a flat kitchen knife. Mix the cumin, turmeric, and paprika powder and prepare the vegetable stock. Fry the onions in a pan with enough oil. After a while, add the garlic and cinnamon sticks. Fry both ingredients until golden brown, but do not set the heat too high so that neither the garlic nor the onions overbrown. Add the spice mix, mix briefly, and deglaze with the stock. Add the vegetables (except the baby spinach and mint) in reverse order of cooking time. For this selection, start with the potatoes and carrots and add the fennel and broccoli florets last. Season the curry with salt and pepper to taste. Before serving, remove the cinnamon sticks, add the baby spinach and mint, mix everything together, and serve hot. The amount of spices may seem large at first, but the potatoes bind many of the flavors. Combine with other vegetables according to season and taste.