Vegetarian curry

Ingredients: red cabbage, oil, large onion, zucchini, vermouth, tomato puree, curry paste, yogurt.

In the sink, fill the rice (short grain rice) into a mug and pour it into a large plastic bowl. Take the same mug and pour the mug of water into the large plastic bowl twice. Add a little more salt and add to the saucepan, bring to the boil and then set aside until the rice is good. If the rice is too hard, add a little water and cook again.

Take the second pot and fill the bottom with oil. Doesn't matter how much. I prefer sesame oil, but you can use any. Put the pot on the highest setting. Now cut the red cabbage (doesn't matter how much, but don't forget the butcher's glove). With red cabbage you can use almost anything here except the first 2 cm of the core. Balance in the pot with the large plastic bowl. Salt well.

While the red cabbage is searing, take a large onion and cut it into large pieces (small doesn't work with my trembling anyway) and put in a large plastic bowl in the pot. Sear on the highest setting until the volume in the pot has halved and the cabbage and onions are brown in some places. Then deglaze with a little vermouth or sherry (otherwise soda or any sugary drink will do).

Then add a large pack of pasteurised tomato (if not available, you can also use tomato juice if necessary) and wait until everything cooks. At the same time, cut some zucchini into mouth-sized pieces and add to the pot.

When the zucchini are firm to the bite, add the curry paste or curry spice mixture. Taste and, if necessary, add more seasoning. Always have a wide and deep spoon ready to try.

At the end stir in either yogurt, cream or coconut milk if you like it creamy.