Vegetable curry

Vegetable curry

Ingridients

For 1 person:

100 g of spaghetti

2 small potatoes (or their total weight should be somewhere up to 200g)

1 carrot

1/4 yellow carrot (we call it pork carrot)

1/4 onion

a few pieces (say 1/4) of a small zucchini

curry for seasoning

salt

Preparation

Peel and cut the vegetables into pieces. We cook it for 20 minutes.

Meanwhile, cook the spaghetti.

Halve the vegetables from the pot and put them in a multi-purpose food processor, smoothie maker, or in a container for a stick blender. Do not throw away the water in which everything was cooked – it can be used for soup.

Mix the vegetables, add salt and curry.

Drain the spaghetti and mix it with the sauce (save one tablespoon of the sauce and put it on top. For beauty). We are serving

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