| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 2bl | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Cloves garlic; crushed | |
| 1 | lg | Onion; sliced |
| 2 | ts | Paprika |
| Chilli or tabasco sauce | ||
| 1 | 425 gram can; peeled tomatoes or | |
| ; a few peeled ripe | ||
| ; tomatoes | ||
| 1 | tb | Tomato paste |
| 2 | c | Water |
| 1 | Carrot; chopped | |
| 6 | Baby new potatoes | |
| 1 | Chunks peeled pumpkin | |
| Extra vegetables such as cauliflower; zucchini or beans | ||
| Toasted sesame seeds |
INSTRUCTIONS
Heat the olive oil in a big saucepan or flameproof casserole. Add the garlic and onion. Fry slowly until soft and glossy then stir in the paprika, a dash of chilli sauce or tabasco and the tomatoes. Boost the tomato flavour with the tomato paste then add the water. Bring to the boil and simmer for a few minutes for the flavours to mingle. Add the carrot, new potatoes and pumpkin. Cover and cook for 10 minutes then add the other vegetables, such as a few cauliflower sprigs, 2 small zucchini chopped into chunks, or a couple of baby chokos peeled and sliced, a handful of chopped green beans or maybe some sweet corn niblets. Simmer uncovered for about 7 to 10 minutes then serve sprinkled with toasted sesame seeds. Serves 5 to 6 Converted by MC_Buster. Per serving: 347 Calories (kcal); 28g Total Fat; (69% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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