Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
2 tablespoons | Green curry paste |
1 teaspoon | Chilli powder |
1 tablespoon | Finely grated ginger |
2 \N | Cloves garlic; crushed |
1 \N | Onion; chopped |
500 grams | Cauliflower; cut into florets |
185 grams | Green beans |
3 \N | Baby eggplant |
2 \N | 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.