Vegetable Korma

Photo: flickr user Shoshanah

Ingredients

2 tablespoons vegetable oil

2 tablespoons green curry paste

1 teaspoon chilli powder

1 tablespoon finely grated ginger

2 cloves garlic, crushed

1 onion, chopped

500 grams cauliflower, cut into florets

185 grams green beans

3 baby eggplant

2 carrots, sliced

125 grams button mushrooms

440 grams canned tomatoes, undrained & mashed

1 cup vegetable stock

Preparation

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.

Stir in tomatoes and stock and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.