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
Make it step by step
- 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.
- Stir in tomatoes and stock and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.