Yield: 4 servings
|2 tablespoons||Vegetable oil|
|2 tablespoons||Green curry paste|
|1 teaspoon||Chilli powder|
|1 tablespoon||Finely grated ginger|
|2||Cloves garlic; crushed|
|500 grams||Cauliflower; cut into florets|
|185 grams||Green beans|
|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.