Vegetable korma

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 tablespoons Green curry paste
1 teaspoon Chilli powder
1 tablespoon Finely grated ginger
2 Cloves garlic; crushed
1 Onion; chopped
500 grams Cauliflower; cut into florets
185 grams Green beans
3 Baby eggplant
2 Carrots; sliced
125 grams Button mushrooms
440 grams Canned tomatoes; undrained & mashed
1 cup Vegetable stock

1. Heat oil in a saucepan over a medium heat. Stir in curry paste and chilli powder and cook for 2 minutes. Add ginger, garlic and onion and cook, stirring, for 3 minutes or until onion is soft. Add cauliflower, beans, eggplant, carrots and mushrooms. Cook, stirring, for 5 minutes.

2. Stir in tomatoes and stock and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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