| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Super2 | 4 | servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | tb | Green curry paste |
| 1 | ts | Chilli powder |
| 1 | tb | Finely grated ginger |
| 2 | Cloves garlic; crushed | |
| 1 | Onion; chopped | |
| 500 | g | Cauliflower; cut into florets |
| 185 | g | Green beans |
| 3 | Baby eggplant | |
| 2 | Carrots; sliced | |
| 125 | g | Button mushrooms |
| 440 | g | Canned tomatoes; undrained & mashed |
| 1 | c | Vegetable stock |
INSTRUCTIONS
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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