Wash the vegetables, peel carrots and potatoes and wash the zucchini.
Then cut into strips.
Slice the onion and cook in a pan with a little oil.

Then add carrots and potatoes, stir and cook for 5 minutes.
Add the zucchini, stir and cook for about 10 minutes.

At this point pour the coconut milk, salt and curry into the pan and continue cooking with lid for 15 minutes.
Remove the lid, raise the heat and reduce everything until a creamy sauce is obtained.

Serve your vegetables with coconut milk as an accompaniment to basmati rice or chicken.

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