Vegetable curry

For 4 people:
1 onion
2 cloves garlic
1/2 apple
6 zucchini
2 medium carrots
4 plum tomatoes, chopped (canned are fine)
2 large potatoes
1 vegetable stock cube
2 tablespoons of curry powder
1 teaspoon of paprika
1/2 teaspoon turmeric
oil
salt and pepper
any kind of boiled beans (optional)

Put 2 cups of water to boil and let us loosen the nut.
Meanwhile finely chop the apple, onion and the garlic (with a kitchen robot would be ideal).
Peel the potatoes and carrots and cut into small dice (1-2 cm, the important thing is that they are not too large otherwise remain raw).
Wash the zucchini and cut into rounds about 1/2 cm (same goes for potatoes).
Put in a saucepan, preferably large and low with 3 tablespoons of olive oil or seed oil and sauté for 6/7 minutes.
Add the chopped tomatoes and sauté for another 2 more minutes.
Mix in the paprika and turmeric.
Cover with the broth in which you have dissolved 2 tablespoons or more of curry, adjust salt and pepper.
Let it cook without cover until the liquid did not withdraw completely.
To prevent the vegetables you lessino too becoming gradually adding more broth should be added puree (always hot for don't stop cooking) should note that the liquid is drying too fast and increasing the flame if it is added too.
The result should be boiled al dente vegetables in a spicy curry sauce.

If you are like me you can add bean worshipers of God at will when almost cooked.
The amount of vegetables is indicative and will vary depending on your taste, use your imagination.

Wishing you could try to boil rice set to create a unique dish. In this case the liquid should be greater, however came to my mind now and I've never tried it so try at your own risk.