Quick Indian-style vegetable curry

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 4 medium-sized carrots
• 10 m.-sized potatoes
• 1 can tomato(s), chopped, approx. 400 g
• 1 can coconut milk, approx. 400 ml
• 1 tsp cumin powder
• 1 pinch(s) of curry powder or turmeric powder
• 1 pinch(s) cinnamon powder
• salt and pepper
• Oil for frying
• 1 clove(s), if available
• 1 pinch of curry paste
• e.g. grilled cheese or vegetable balls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the vegetables. Quarter the onions and slice them into strips. Slice the carrot and cut the potatoes into eighths. Briefly roast the spices in a large pan. Add oil and sauté the onions until translucent. Briefly fry the potatoes and deglaze with the chopped tomatoes and coconut milk. Bring everything to a boil over high heat, then simmer covered for 10 minutes. Add the carrots and return the heat to a boil. Cook over low heat for another 10 minutes. Check if the potatoes are tender. If not, cook for another 5-10 minutes. Serve with cooked rice. This recipe is very versatile. I make it quite often because I always have all the ingredients at home. You can, of course, add other vegetables like broccoli, cauliflower, or mushrooms. Other spices like cardamom, coriander, or garam masala can also be used. Sometimes I fry vegetable balls or sliced ​​grilled cheese and add them to the curry at the end. I’ve tried many different versions and it’s always been delicious. It’s also delicious if you replace the rice with Indian bread like bhatura or naan.