Curry zucchini wok

Ingredients

For 4 servings

• •5 5 Courgette(s)
• •1 1 Eggplant(s)
• •10 10 Betting mushrooms
• •1 1 Onion(s)
• •20 cl 20 cl Fresh cream
• •1 c. à soupe 1 tablespoon Curry powder
• •1 1 net Olive oil
• •Salt pepper

Method

1. 1.Preparation of vegetables
2. 2.Wash and cut the zucchini and eggplant into semi-rounds without peeling them. Clean, remove the earthy feet, and slice the Paris mushrooms into slats. Peel and chop the onion.
3. 3.start cooking
4. 4.Heat a fillet of olive oil in a wok over high heat. Sauté chopped onion for 2 min or until translucent. Add the zucchini and eggplant halves, then continue cooking for 5 min, stirring well.
5. 5.Adding mushrooms
6. 6.Then add the slats of Paris mushrooms. Continue cooking for 3 min, mixing constantly, until the mushroom slats have returned all their water.
7. 7.Adding cream and curry
8. 8.Pour the cream and curry powder, lower the heat over low heat and simmer for about 10 min, stirring occasionally until the sauce thickens. Salt and pepper according to your tastes.
9. 9.Service and tasting
10. 10.When the curry zucchini wok is ready, serve it immediately on the plates. Enjoy with poultry or fish without waiting.