Vegan vegetable curry

Ingredients for 4 servings:

• 4 tbsp rapeseed oil
• 4 m.-sized potatoes
• 1 m.-sized carrot(s)
• 7 mushrooms, brown
• 1 bell pepper(s), yellow
• 1 small zucchini
• ½ eggplant(s)
• 1 bunch of spring onions
• 1 onion(s), red
• 11 cherry tomatoes
• 1 large banana(s)
• 1 mango(s)
• 2 Pepper
• 4 cloves garlic
• 1 bunch of basil
• 1 bunch of coriander leaves
• 1 piece(s) ginger (4 cm)
• 1 cinnamon stick(s)
• 4 tsp, heaped curry paste, vegan (Madras)
• 2 tsp garam masala
• 1 tsp cumin powder
• 2 tsp, heaped curry powder
• 500 ml coconut milk
• Salt

Instructions

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

Peel the potatoes, cut them into eighths, and pre-cook them in boiling salted water for about 5 minutes. Wash or peel the carrot and cut them into sticks (about 2 cm long). Do the same with the zucchini, eggplant, and bell pepper. Cut the spring onions into rings and the red onion into strips. Clean and quarter the mushrooms, halve the cherry tomatoes, and remove the stems. Peel and slice the banana, and peel and dice the mango. Peel the garlic and ginger and finely chop them together with the chili peppers (including the seeds) and the basil. Separately, finely chop the coriander. Heat the oil in a large pot or roasting pan (about 3/4 of its maximum temperature) and fry the potatoes, carrot, cinnamon stick, and mushrooms for about 3 minutes. Then add the zucchini, eggplant, bell pepper, red onion, and spring onions. Fry, stirring occasionally, until the vegetables have browned. Then reduce the heat (to about half of the maximum temperature) and add the mixture of chopped garlic, chili peppers, ginger, and basil, along with the curry paste, curry powder, garam masala, and cumin. Continue frying for about 5 minutes, stirring frequently. Then add the banana, mango, and coconut milk. Let the curry simmer for about 5 minutes over low heat, stirring in the halved cherry tomatoes one minute before the end of the cooking time. Season to taste with a pinch of salt and finally remove the cinnamon stick. Serve on a plate with (wholemeal) basmati rice and a dollop of soy yogurt. Sprinkle with the chopped coriander.