| 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)
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