Hot Curried Vegetables
Ingredients:
2 cups chicken stock
1 clove garlic, crushed
1 teaspoon turmeric
3/4 teaspoon chilli powder
1/2 teaspoon ground ginger or 1 teaspoon peeled, grated fresh ginger
1 teaspoon ground coriander
2 carrots, cut into julienne strips
2 zucchinis, cut into julienne strips
1 celery stick, diagonally sliced
10 green beans, cut into 3 cm lengths
1/2 to 1 cup cauliflower rosettes
1 red and 1 green capsicum, seeded and cut into strips
1/2 to 1 cup mushrooms, sliced
400 g can salt-free whole tomatoes and juice
1/2 cup spring onions, chopped
Bring stock and spices to the boil. Add vegetables, except tomatoes and spring onions, and simmer until just tender. And tomatoes and spring onions and heat through. Serve with rice, noodles or a tossed green salad.
Note: If you do not like very hot curries, use only half the herb and spice measurements given. If you are using fresh ginger you can still use a full teaspoon measure.
