Lukewarm Vegetable Curry Salad

Summary

Ingredients

• 2 onion (s), red (others do too)
• 2 cloves garlic
• 250 g carrot (s)
• 400 g potato (s)
• 250 g zucchini
• 2 tablespoon olive oil
• 2 tablespoon curry
• 200 ml coconut milk, from the can
• 100 ml orange juice
• 50 g tomato (s), dried
• salt and pepper

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Instructions

1. Peel the onions and garlic. Cut the onions into strips and chop the garlic. Peel and wash the carrots and potatoes. Clean the zucchini and cut everything into pieces. Put the zucchini separately.
2. Steam the onions and garlic in the oil until translucent. Fry the carrots and potatoes briefly. Dust the curry over it and sweat it. Deglaze with coconut milk and the orange juice. Season with salt and pepper. Cover and then steam for 10 minutes.
3. Cut the tomatoes into strips and cook them with the zucchini for another 5 minutes.
4. Serve lukewarm, but also tastes cold, although warm is better.