Vegetables with sweet/sour curry sauce

Ingredients for 1 servings:

• 400 g zucchini
• 200 g fennel
• 300 g pepper, red/green 1 piece each
• 200 g carrot(s)
• 200 g onion(s)
• 300 g corn kernels
• 100 g salt
• 400 g vinegar (white wine, apple cider or red wine)
• 400 g water or tomato juice
• 300 g sugar
• 12 g curry, 3 tsp
• 2 g pepper, fine 1/2 tsp
• 2 g ginger powder, 1/2 tsp
• 2 g coriander, ground, 1/2 tsp
• 20 g cornstarch, wheat powder (cornflour) 2 tbsp

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

Homemade, a real alternative to ready-made sauces

Day 1: Cut all vegetables, except the washed corn kernels, into small cubes. Place in layers in a large bowl and season with salt repeatedly. Cover and let stand for 24 hours. Day 2: Rinse all vegetables thoroughly under cold water to remove any salt and let drain. Bring the liquids and seasoning to a boil, stirring constantly, and carefully pour over the vegetables. Cover and let stand for 24 hours. Day 3: Remove the vegetables from the stock and bring the liquid to a boil again with a little sugar or seasoning, then pour over the vegetables again. Cover and let stand for 24 hours. Day 4: Bring everything together in a pan to a boil again and simmer gently for 3-4 minutes. Immediately fill into hot, rinsed jars (with rubber seals and lids). Turn the jars upside down and let cool. Cover with a cloth. Shelf life up to 6 months. Once opened, store in the refrigerator and consume within 1 week. Tip: Instead of white wine vinegar and water, you can use red wine vinegar and tomato juice. This gives you two variations. The sauce can be consumed hot or cold. It’s always good with pasta or rice. A piece of meat with this sauce instead of ketchup. It also works well for dipping or with chips, so thicken it a little. Addition: Other vegetables such as kohlrabi, leeks, celery, red beans, green beans, or radishes, etc., can also be used interchangeably.