Vegetable curry

Ingredients for 2 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, fresh, approx. 2 cm
• 1 chili pepper(s) (or sambal oelek)
• Curry paste, Indian as desired
• 1 tbsp butter, as desired
• 1 tbsp oil (peanut oil)
• 1 small broccoli
• 1 zucchini
• 1 small eggplant(s), or half a
• 3 tomatoes
• cumin
• cardamom
• coriander
• Turmeric (turmeric)
• Carnation(s)
• Cinnamon
• Paprika powder
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without coconut milk, cream, etc.

First, prepare the spice mix: either briefly roast the whole spices (except salt and pepper) and then grind them in a mortar, or create a mix from pre-ground spices. Heat butter (not necessary, but tastes good – neutral vegetable oil is an alternative) and peanut oil together in a pot. Clean and finely chop the onion, garlic, ginger, and chili pepper, then fry gently in the hot fat – the onions should not brown. After a while, add the spice mix and/or Indian curry paste, if desired, stir thoroughly, and continue to fry gently. Meanwhile, clean and dice the remaining vegetables. First, add the broccoli, then the zucchini, then the eggplant, and finally the tomatoes to the pot (in this order based on the cooking time), stirring thoroughly and letting them sizzle for a few minutes. Reduce the heat – then no further liquid should be needed. Add a little water if necessary, but then reduce the heat further. Season to taste with salt and pepper. Total cooking time: approximately 30 minutes. Tastes great as a vegetarian curry alongside other ingredients in a larger Indian meal, but also tastes great on its own with basmati and/or naan and raita.