Vegetable curry

Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat.

Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn.

Cut the eggplant in cubes and add it in the pan. Mix again.

Slice the zucchini and add it in the pan. Mix again.

Cut the tomates and add it in the pan. Mix again.

Add salt and pepper.

Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat.

Pour the coconut milk in the mixture and cook for 10 more minutes.