2 tablespoons vegetable oil
1 Heat oil in a saucepan over a medium heat. Stir in masala paste and chilli powder. Cook for 2 minutes. Add ginger, garlic and onion. Cook, stirring, for 3 minutes or until onion is soft.
2 tablespoons green masala paste - purchased or homemade
1 teaspoon chilli powder
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed
1 onion, chopped
1 pound cauliflower, cut into florets
6 ounces green beans
3 baby eggplant
2 carrots, sliced
4 ounces button mushrooms
14 ounces canned tomatoes, undrained and mashed
1 cup vegetable stock - purchased or homemade
2 Add cauliflower, beans, eggplant, carrots and mushrooms. Cook, stirring, for 5 minutes.
3 Stir in tomatoes and stock. Bring to boil then reduce heat and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.
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