Vegan one-pot curry

Ingredients for 4 servings:

• 3 large potatoes, approx. 300 g
• 1 onion(s)
• 1 zucchini
• 1 eggplant(s)
• 1 can coconut milk, approx. 400 ml
• 1 can tomato(s), chopped, approx. 400 g
• Chili, finely chopped, optional
• 1 tbsp, heaped curry paste, red
• 1 handful of dates, approx. 8 dates
• 1 handful of cashew nuts, approx. 40 g
• 1 tbsp coconut oil or other oil
• 1 jar water, see tip
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

savory with a slightly sweet note

Peel the onions and potatoes and cut them into approximately 1 cm cubes (important for the potatoes so they cook faster). Add coconut oil or another oil to a large pan. Briefly fry the onion and potato cubes. If you like it spicier, you can also chop dried chilies and fry them with the onion. Then add the curry paste, a little salt, and enough water to almost cover the potatoes. Simmer for about 10 minutes. Meanwhile, dice the eggplant and zucchini. After 10 minutes, add the diced vegetables, coconut milk, chopped tomatoes, and a little salt to the pan. Simmer for another 5 minutes. Meanwhile, chop the dates and cashews. Finally, season with pepper and salt and add the dates and cashews. Tip: It’s better to use a little less water and add a little more gradually so the curry doesn’t become too watery. Approx. 375 kcal per serving.