Zucchini and Onion Ragout in Spicy Chili Curry Sauce

For the zucchini and onion ragout, wash the zucchini and cut into not too small cubes. If the seeds of the zucchini are too large, hollow out the zucchini as well.

Cut the onion into fine strips and sauté in 1-2 tablespoons of vegetable oil in a large frying pan or saucepan until translucent. Then add the zucchini cubes and stir the whole thing a few times with a wooden spoon.

Pour the clear soup (vegetable soup is best) over the zucchini and onion, reduce the heat and simmer. You may need to add water (or soup) as the liquid is absorbed quickly.

In the meantime, trim and cut the chili pepper and remove all the seeds. Then add these to the pot as well and saute. Add 2 tablespoons of curry powder and mix well.

Let it cook until the zucchini is well steamed.

Preparation Tip:

If you like, you can spice up the zucchini and onion ragout with 1 tsp sambal oelek. This goes very well with ribbon noodles or rice.

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