Meanwhile, cut the zucchini into finger-thick strips.
Remove the onions from the frying pan and place them in a wide saucepan.
Fry the zucchini strips in 2 portions in 3 tablespoons of oil in the frying pan until golden. Briefly fry the curry at the end. Mix the zucchini with the onions. Boil off the stock in the frying pan with the wine, pour over the vegetables and add the stock cube. Cover and cook for about 10 minutes until soft.
Cut the tomatoes into large pieces, steam in the open saucepan with the zucchini vegetables for another 5 min. Carefully stir in the mango sauce and lemon zest. Sprinkle with the lemon balm.
Serve with: green leaf salad or raw carrots and brown rice or polenta or cooked, peeled potatoes.
Variation pumpkin vegetables can also be cooked, but pumpkin must be peeled, unlike zucchini.
Time required : 40 min.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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