Vegetable curry

1. 

zucchini 14 oz (400 g)

Wash the zucchini, cut the ends and cut it into cubes.

2. 

carrots 7 oz (200 g)

Clean the carrots, wash them and cut into cubes too.

3. 

paprika 7 oz (200 g) • tomatoes 7 oz (200 g)

Cut the washed tomatoes and clean washed paprika.

4. 

leek 7 oz (200 g) • garlic 2 cloves • ginger-root 0.25 oz (8 g)

Cut the roots from the leek, wash it and cut fine. Clean the garlic and ginger and grate them both.

5. 

potatoes 14 oz (400 g)

Peel, wash and cut the potatoes.

6. 

unsalted butter 1.75 oz (50 g) • black mustard seed 0.5 tsp • spice turmeric 1 tsp • coriander seed 0.5 tsp • Garam masala spice 0.5 tsp

Melt the butter (ghee is better) in a pan and roast the spice.

7. 

Add garlic and ginger...

8. 

...and leek. Roast for a while.

9. 

water 6.75 tbsp (100 ml) • imalayan salt 1.5 tsp

Add all vegetables except zucchini to the leek. Add water, salt and stir.

10. 

tomato paste ¾ cup (200 ml)

Add tomato paste, stir and simmer for 20 minutes under the cover.

11. 

Add zucchini...

12. 

coconut milk 10 tbsp (150 ml)

...and coconut milk.

13. 

Stir and simmer another 20 minutes.

14. 

We can serve.

15. Serving tip

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