Vegetable Korma
By: Anonymous
Published: Sunday, February 14, 2010 - 7:23am

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

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.