Vegetable curry

INGREDIENTS for 4 PEOPLE 400 g of leeks into rings, 6 potatoes, 2 carrots, eggplant, 150 g of canned chickpeas, tomatoes, 3 2 tablespoons curry powder, 40 cl coconut milk, red onion, 1 teaspoon of brown sugar, 2 tablespoons oil, salt, grated Parmesan cheese.

Peel the onion and finely chop the pulp finely.

Wash and cut potatoes in half lengthwise.

Wash Eggplant and cut it into cubes.

Wash the tomatoes and cut them into wedges is not very large.

Drain the liquid from the chickpeas.

In a large nonstick saucepan, heat 3 tablespoons oil and fry the onion.

Add the curry powder, stir with a wooden spoon and continue on a moderate flame 2 minutes again.

Add vegetables, pour the coconut milk, 25 cl of water and sugar.

Add salt, stir and simmer with lid 15 minutes.

Add the leeks and continue cooking with the lid for another 15 minutes.

Remove the coeprchio, mix and Cook 10 minutes altri5-until the firing fodno thickened.

Serve with a sprinkling of grated cheese.