Vegetable Curry

Ingredients

• 250 g small young potatoes
• Salt
• 200 g cauliflower florets
• 150 g fresh young spinach leaves
• 100 g green peas (frozen)
• 200 g pumpkin flesh (e.g., muskmelon)
• 2 onions
• 1 Garlic clove
• 150 g chickpeas (canned)
• 1 Zucchini
• 4 tomatoes
• 2 tbsp plant oil
• 1 tsp garam masala
• a pinch cumin
• 0.5 tsp ground coriander
• 1 tsp turmeric
• 1 tsp red curry paste
• 300 ml Vegetable broth
• Salt
• black pepper (freshly ground)
• 4 tbsp Sour cream

Instructions

1. 1.

   Wash the potatoes and parboil in salted water for 15 minutes. Drain, let steam dry, then quarter them. Wash, trim, and drain the cauliflower. Rinse, trim, dry, and cut the spinach into coarse strips. Thaw the peas. Dice the pumpkin flesh into bite‑size cubes. Peel and dice the onions and garlic. Rinse chickpeas in a sieve and drain. Wash, trim, halve lengthwise, and slice the zucchini.

2. 2.

   Blanch the tomatoes, shock them, peel, quarter, core, and dice them small.

3. 3.

   Heat oil in a wide pan and sauté potatoes with cauliflower.

4. 4.

   Add pumpkin, zucchini, onion, garlic, and chickpeas; sauté briefly, stir in spices and curry paste, then pour in broth. Mix in tomato cubes and simmer over medium heat for about 10 minutes. Stir in spinach and peas, warm through, taste again, plate, and serve with a dollop of sour cream.