Vegetable Korma

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
440 grams canned tomatoes, undrained & mashed

Preparation

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.

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Yield:

8.0 servings

Added:

Sunday, February 14, 2010 - 7:23am

Creator:

Anonymous

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