Vegetable Curry

[Guest guest]

Vegetable Curry

 

 

2 tablespoons (8 tsp) vegetable oil

1 large onion, finely chopped

2 cloves garlic, crushed

1 cm (3/8 " ) piece fresh ginger, peeled and cut into thin strips

4 tsp GF vegan curry paste

1 teaspoon finely chopped fresh chilli

250 g (9 oz) cauliflower florets

250 g (9 oz) broccoli florets

2 carrots, peeled and thickly sliced

2 baby eggplants, halved lengthwise and quartered

2 zucchini, halved lengthwise and quartered

125 g (4 1/2 oz) button mushrooms, halved

125 g (4 1/2 oz) green beans, trimmed & cut into 5 cm (2 " ) lengths

-OR- 1/2 cup frozen peas

one 425 g (15 oz) can tomatoes

1 1/2 cups water -OR- vegetable stock

2 tablespoons (8 tsp) chopped fresh coriander (cilantro)

 

 

1. Heat oil in a large, heavy-based saucepan over medium heat. Saute

onion, garlic, ginger, curry paste and chilli for 5 minutes or until

onion is tender.

 

2. Add cauliflower, broccoli, carrots, eggplants, zucchini, mushrooms

and beans. Cook for 5 minutes, stirring. Add tomatoes and water Bring

to the boil.

 

3. Reduce heat. Simmer gently, stirring occasionally, for 15 minutes

or until vegetables are tender but still crisp. Sprinkle with

coriander. Serve with rice and pappadams.

 

 

Serves 4.