Vegetarian vegetable curry

Ingredients for 4 servings:

• 2 tbsp sunflower oil
• 1 onion(s), cut into rings
• 2 tsp cumin
• 2 tbsp coriander, ground
• 1 tsp turmeric
• 2 tsp ground ginger
• 1 tsp red chili pepper(s), chopped
• 2 cloves garlic, pressed
• 400 g tomato(s), chopped, from the can
• 300 ml coconut milk
• 1 cauliflower, small, cut into florets
• 2 zucchini, sliced
• 4 carrots
• 400 g chickpeas (from the can), rinsed and drained
• salt and pepper
• 150 ml natural yogurt
• 2 tbsp mango chutney
• Fresh herbs for garnishing

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

my favorite curry

Heat the oil in a pan and briefly sauté the onion. Add the spices, chili, and garlic and fry for another minute. Add the tomatoes and coconut milk and stir thoroughly. Add the cauliflower, zucchini, carrots, chickpeas, salt, and pepper; cover and simmer for 20 minutes. Stir in the yogurt and mango chutney and heat gently; do not allow to boil. Serve the curry with basmati rice. Traditionally, it is served with naan bread and mint sauce, but it is already filling as it is.