Directions

Step 1

Wash all the vegetables and try to cut them all in the same size. In a skillet heat olive oil on medium heat and add garlic and shallot, let them flavor the oil for a minute or so. Raise the heat and add the cherry tomatoes stirring very fast almost to create a cream with the juice of the tomatoes. After a couple of minutes add all the spices and stir, then add the vegetables and stir.

Step 2

Lower the heat and cook covered for 40 minutes or less (it depends on the size of the vegetables). Salt to taste.

Ingredients for four

  • 2 Zucchini, cut in rounds
  • 1 cup Carrots, diced or cut in rounds
  • ½ Eggplant, cubed
  • 1 Yellow pepper, sliced
  • 1 pint Cherry tomatoes, cut in halves
  • 1 Shallot, diced
  • 2 Garlic cloves, diced or whole for a milder taste
  • 1 tbsp. Curry
  • 2 tbsp.Coriander
  • 1/2 tsp. Curcumin
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Cumin
  • 1 tbsp. Extra virgin olive oil
  • Sea salt to taste

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