Vegetable and mushroom pan

Ingredients for 6 servings:

• 2 peppers
• 2 onions
• 1 stalk(s) leek
• 1 carrot(s)
• 1 m.-large zucchini
• 500 g mushrooms
• 200 ml vegetable stock
• 1 cup sour cream
• ½ tsp paprika powder
• 1 pinch of chili powder
• e.g. salt and pepper
• 1 tsp curry powder
• Butter, for frying
• n. B. Flour
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Clean all ingredients and dice. Sauté the mushrooms in hot butter over high heat and simmer until all the water has evaporated. Then add the onions and bell peppers and sauté on low heat for 5 minutes. Now add the zucchini and carrots and sauté for 5 minutes. Add the curry powder, paprika powder, chili powder, salt, and pepper and stir well. Then add the vegetable stock and simmer for another 5 minutes. Finally, add the leek and sour cream and simmer on low heat for about 10 minutes. If you like, you can add a little flour mixed with water to thicken the sauce a bit. I like to serve it with rice.