Summary

Ingredients

• 500 g zucchini, small ones
• 300 g tomato (s)
• 1 kg potato (s), waxy
• 1 large onion (s)
• 1 clove garlic
• 20 g iner, fresher
• 2 tablespoon ghee (or sunflower oil or margarine)
• 1 tablespoon curry powder
• 1 teaspoon cumin
• a bit salt
• some pepper, black, ground
• 500 ml vegetable stock
• 60 g cashew nuts

Print Recipe Pin Recipe

Instructions

1. Cut off the ends of the zucchini. Wash the zucchini and cut into small pieces. Wash the tomatoes, remove the stalks and cut into quarters. Peel, wash and cut the potatoes into large cubes. Now peel the onion and garlic. Cut the onion into fine strips. Mash the garlic, then cut it. Clean and finely chop the ginger.
2. Melt the ghee (sunflower oil or margarine can also be used if necessary) and fry the potatoes in it. Add the zucchini and fry both a little longer. Add the onion, garlic and ginger and let fry for a few more moments. Then season with the curry powder, cumin, salt and pepper. Now add the tomatoes and vegetable stock and simmer on a low heat for about 20 minutes.
3. Brown the cashew nuts in a pan without adding any fat.
4. Spread the potato curry on deep plates or bowls. Serve garnished with the cashew nuts.