Quick curry vegetable stew "Teriyaki style"

Ingredients for 2 servings:

• 1 large bell pepper(s)
• 2 large carrots
• 500 g potatoes
• 1 m.-large zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 5 ml rice vinegar
• 10 ml soy sauce
• 20 ml teriyaki sauce
• 250 ml vegetable stock
• 100 ml cream
• 3 tbsp curry powder (red curry)
• 2 tbsp oil
• ½ lemon(s)
• salt and pepper
• n. B. cornstarch for binding
• n. B. herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the cleaned vegetables and peeled potatoes. Heat the oil in a pan and fry the potatoes and carrots for about 3 minutes on level 7 out of 10. Then add the onion, stir in, and fry for 1 minute. Then add the bell pepper and garlic and fry for another 2 minutes. Then add the zucchini and fry with the remaining vegetables for 1-2 minutes. Deglaze everything with rice vinegar and let it simmer for about 10 seconds. Then repeat with the soy sauce and teriyaki sauce. Tip: You can vary the sauces as needed. It’s important to always use a little more teriyaki sauce. After the sauces have reduced briefly, deglaze everything with the stock water and simmer the stew on medium heat with the lid closed for about 8 minutes. Now add the cream and bring to a boil briefly. Stir in red curry powder if desired and simmer for about 3 minutes. Season the stew to taste and add salt, pepper, and a squeeze of fresh lemon if desired. Finally, thicken everything with a little cornstarch and, if you like, garnish with fresh herbs. You could also serve it with rice if you need a bit more calories. This dish is “relatively” healthy, quick to make, and will take you on a flavorful journey through different continents.