Rich veg­etable curry

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 30 MIN­UTES

1 ta­ble­spoon peanut or veg­etable oil 1 large (200g) onion, chopped 2 cloves gar­lic, crushed 2 ta­ble­spoons curry pow­der ¼ cup (55g) brown sugar 2 ta­ble­spoons tomato paste 1 cup (250ml) chicken or veg­etable stock 1 small (250g) ku­mara, chopped 1 small (230g) egg­plant, peeled, chopped 2 medium (240g) zuc­chini, chopped 1 cup (120g) frozen baby peas co­rian­der, rice and nat­u­ral yo­ghurt, to serve

1 Heat the oil in a large fry­ing pan over medium heat. Add onion and gar­lic; cook, stir­ring, for 8-10 min­utes un­til soft­ened. Add curry pow­der and stir for a fur­ther minute. Add sugar and tomato paste. 2 Add stock and ku­mara; sim­mer, cov­ered, for 3 min­utes. Add egg­plant and zuc­chini; sim­mer, un­cov­ered, for 5 min­utes. Add peas and sim­mer for 2 min­utes or un­til the veg­eta­bles are ten­der. Sea­son to taste with salt. Scat­ter with co­rian­der and serve with rice and yo­ghurt.

Suit­able to freeze and mi­crowave.

Rich veg­etable curry

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