Summary

Ingredients

• 1 aubergine (s) (approx. 400 g) cut into cubes approx. - 2 cm in size
• salt
• 1 small zucchini, diced
• 3 carrot (s), diced into small pieces
• 2 medium potato (s), diced into small pieces
• 2 onion (s), chopped
• 1 pointed pepper, red, diced
• 3 tomato (s)
• 500 ml vegetable stock, vegan, possibly homemade
• 1 teaspoon fenugreek, ground
• 1 teaspoon garam masala
• 2 teaspoons curry powder
• Rapeseed oil

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Instructions

1. Remove the tomatoes from the stalk and puree in the blender. Salt the aubergine cubes and let stand for a while.
2. Pour the bottom of a large pan with oil and let it get hot, sweat the onions in it until translucent and dust with the spices. Then add the carrots, stir, do the same with the potatoes and add the tomatoes. Stir vigorously so that nothing burns.
3. Top up with the vegetable stock and add the aubergine and zucchini cubes. Finally stir in the pepper pieces. Cook on medium heat until the carrot and potato pieces are tender.