Apple and zucchini curry

Ingredients

• 500 g of flour
• Ground apple: 250 grams
• 2 tablespoons of chopped onion
• 1 teaspoon of finely chopped Allium sativum (garlic)
• Grated ginger: 1 teaspoon
• 240 ml of chopped tomatoes
• One teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 tablespoon of ground cilantro
• 1 tablespoon of ground cumin
• 1 teaspoon of warm spices
• Amount of oil paint needed (for cooking)
• To taste
• Fresh pepper: 2 to 3 (optional)

Preparing the sweet potatoes and apples: First, peel and wash the sweet potatoes and apples.

Next, cut the sweet potatoes into halves and the turnips into small pieces.

Zucchini and turnip French fries: Fry the zucchini and turnips in oil until they are lightly golden, then remove them.

Let’s start with the spices: In a pan, heat some oil, then add chopped onion, chopped garlic, and chopped ginger.

Come back later, once the spices start to release their oils.

Then, add tomato puree, turmeric, red chili powder, cumin powder, and cilantro powder, and blend thoroughly.

Mix the sweet potatoes and apples: Once the oil paint starts to come off the spices, it’s important to thoroughly mix the sweet potatoes and apples with the spices.

Add water: Pour in the necessary amount of water into the mixture, cover, and simmer over medium heat for 15 to 20 minutes, allowing the sweet potatoes and apples to absorb the spices and for the sauce to thicken.

Spices and fresh chili peppers: At the end of cooking, combine the ground spices and fresh chili peppers, then simmer for 2-3 minutes before serving.