How to make
The onions are cut into crescents, finely chop the peppers and okra and dice the zucchini and eggplant.
It is best to soak the eggplant in salted water for half an hour to remove its bitter taste.
The vegetables are fried separately in heated fat. When taken out, place them onto kitchen paper to remove the excess fat.
Grated tomatoes are placed in place of the vegetables. Cook until thickened, then add salt to taste, paprika and curry paste.
The sauce is stirred and the fried vegetables are added to it. The dish is mixed, seasoned with ground black pepper, then the cooking cream is poured.
Stir the curry and after a minute or two remove from the heat.
The vegetable curry is served on a canapé of boiled rice.
