Vegetable korma
4 servings
Ingredients
| Quantity | 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 |
Directions
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.