| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Garam masala |
| 4 |
|
Courgettes; diced |
| 2 |
|
Carrots; sliced |
| 1/4 |
ts |
Dry mustard |
| 900 |
ml |
Vegetable stock |
| 15 |
ml |
Tamari |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil, add the onion and saut., then add the garlic, coriander,
garam masala and cumin and continue cooking for 2 minutes.
2. Add the courgettes and carrots and saut. until tender.
3. Add the mustard powder and stock, bring to the boil and simmer for 20
minutes. Add the tamari, season to taste, and allow to cool slightly,
before pureeing in a food processor or blender. Serve hot with sun-dried
tomato ciabatta.
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