Vegetable Curry

Steps

1. 1

   Peel and wash the eggplants, zucchini and potatoes. Wash the bell peppers, halve them and remove the white pith. Plunge the tomatoes into boiling water for 1 minute and peel them. Remove the cauliflower leaves, trim the thick stems, and wash it.

2. 2

   Cut all the vegetables into roughly even pieces, about 2 cm. Break the cauliflower into small florets.

3. 3

   Heat the oil in a heavy-bottomed pot and sauté the potatoes. Set aside. Brown the cauliflower. Add the rest of the vegetables to the pot along with the potatoes, and sauté everything for about 5 minutes, stirring.

4. 4

   Mix the spices, add them to the pot, salt, pepper, and stir. Pour in a small glass of water, cover, and simmer on low heat for 15 minutes, stirring regularly with a wooden spoon.

5. 5

   Taste and adjust the salt if needed. Sprinkle with the sugar, stir again, and continue cooking on low heat until the vegetables are tender and bathing in a thick sauce.