Zanzibar curry

Ingredients

• 450 g tomatoes
• 190 g zucchini
• 100g carrots
• 140 g eggplant
• 120g onions
• 100 g green pepper
• 50 g of green cabbage
• 50 g red cabbage
• 2 tablespoon(s) cayenne pepper
• 2 tablespoon(s) curry powder
• 10 cl of vegetable oil, more for the cabbages
• 3 tablespoon(s) garlic paste
• 25 cl of coconut cream

• salt and pepper

Preparation

1. Dice tomatoes, zucchini, carrots, eggplant, onions and green pepper. Slice the cabbages. Reserve.

2. Heat a pan, then dry roast the cayenne pepper and curry powder for 2 minutes.

3. Add the vegetable oil, garlic paste and onions, stir, add the tomatoes and stir again. Cook for 10 minutes.

4. Add the remaining vegetables (except the cabbage) stirring constantly. Reduce heat to medium, then cook for 5 minutes. Reduce the heat to low, cook until the liquid reduces, then add the coconut cream and cook again for 15 minutes.

5. Cook the cabbages in another pan with a few tablespoons of oil until wilted.

6. Serve the curry on a bed of red cabbage and green cabbage. Salt and pepper.