Peel the potatoes and cut into pieces. Everyone please cut their potatoes as big as they like. Small pieces are of course cooked faster, with large ones you can at least see what you are eating. Wash the potatoes, put them in a saucepan and just cover them with water. Add vegetable stock and bring to a boil with a lid.
Tilt the canned mushrooms with the water from the can and add a little salt. Please remember: the mushroom water already contains salt. While potatoes and mushrooms are cooking, peel and slice zucchini and carrots.
Peel and chop the garlic and onion and fry in oil. When the onions are lightly sweated, add the curry powder and fry them too. This is very important with all Indian recipes: Always fry the curry with them.
Deglaze the curry, onion and garlic mixture with the canned tomatoes and simmer a little. Always stir well, otherwise a tomato volcano will result.
Add the curry tomato sauce to the potatoes and mushrooms. Add the carrot and zucchini slices. Now let the lid off and simmer until the carrots and zucchini have the desired firmness. I still really like it, so I really just let it get hot.
As with all recipes, the same applies here: Everything can be modified as you like.
A few chillies to sharpen or honey to sweeten.
You can also exchange any vegetable. The recipe also works great with frozen broccoli or cauliflower from the day before or paprika, etc. Only the potatoes should remain, because they ensure the creaminess of the soup.
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