Vegetable Korma

Name: Vegetable Korma
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons green curry paste; 1 teaspoon chilli powder; 1 tablespoon ginger finely grated; 2 cloves garlic crushed; 1 onion chopped; 4 2/3 cups cauliflower cut into florets; 6 1/2 ounces green beans; 3 baby eggplant; 2 carrots sliced; 4 3/8 ounces button mushrooms; 1 7/8 cups canned tomatoes undrained & mashed; 1 cup vegetable stock

13 ingredients

2 steps

Ingredients

2 tablespoons vegetable oil
2 tablespoons green curry paste
1 teaspoon chilli powder
1 tablespoon ginger finely grated
2 cloves garlic crushed
1 onion chopped
4 2/3 cups cauliflower cut into florets
6 1/2 ounces green beans
3 baby eggplant
2 carrots sliced
4 3/8 ounces button mushrooms
1 7/8 cups canned tomatoes undrained & mashed
1 cup vegetable stock

Directions

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.