Fiery Vegetable Curry with Figs

Rinse the vegetables according to type, remove the peel, remove the seeds and cut into cubes (2 cm side length). Peel the onion and cut into fine cubes.

Heat the olive oil in a frying pan and start by frying the onion cubes in it. Add the prepared vegetables and fry them all around. Season with iodized salt and ground pepper.

Peel the garlic and press it through a garlic press. Add the paradeis pulp, mustard and curry powder, fold in and pour in the chicken soup. Bring everything to a simmer for 5 to 8 minutes and season with balsamic vinegar, iodized salt and ground pepper.

Rinse the figs, cut the stems into small pieces and quarter them. Melt a little butter in a frying pan, add the honey and the prepared figs, toss and heat through. Arrange the vegetable curry on plates and spread the figs evenly on it.

Nutritional values per unit:

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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