Vegetarian Curry

What is great with this recipe is that you can use all vegetables that are lying in your fridge. Just cut them into small pieces and throw them into one pot. No more food waste!

Season: all (depending on the vegetables you use)

Preparation time: 10 min.

Overall time: 30 min.

Ingredients for 2 portions:

1 tablespoon olive oil

1 onion

1 eggplant or zucchetti

1 carrot

1 sweet potato (or a normal one)

½ cauliflower

2 tablespoon curry paste (red, green, yellow or massaman)

½ liter coconut milk


1. Cut all vegetables into small pieces.

2. Put the olive oil in a pot or a pan. Quickly cook the onions, then add the other vegetables. 3. Add the curry paste and mix. Add the coconut milk.

4. Let it cook for about 20 min, until all the vegetables are cooked. Eat the curry with basmati rice.

Tipp: This curry can be realized all year round with seasonal vegetables. The above recipe uses Swiss vegetables that still grow in autumn (September and October). In winter, you can replace the zucchetti/eggplant and cauliflower with pumpkin or celery. In summer, you can rather use tomatoes, fresh spinach, green beans or pepperoni.