Mushrooms, tomatoes, and zucchini with curry sauce

Ingredients

1 zucchini

3 tomatoes

250 g mushrooms

2 cloves garlic

6 tbsp olive oil

salt to taste

pepper to taste

cilantro

For the curry sauce:

400 ml coconut milk

3 tsp curry powder

3 tsp honey

1.5 tbsp chili sauce

Combine the coconut milk with the curry powder, honey, and chili sauce. Simmer for 20 minutes until thickened.

Heat the olive oil in a large frying pan. Fry the sliced zucchini on both sides for 3-4 minutes. Season with salt and pepper at the very end.

In a clean frying pan, heat 2 tablespoons of olive oil and fry the tomatoes. Transfer to a plate. Fry the mushrooms and garlic in the same manner, stirring occasionally. Finally, add salt and pepper.

Arrange all the fried vegetables on a plate and serve with the curry sauce.

Enjoy!