Turkey burgers with beetroot relish
17th April 2015Vegetable Mousakka
17th April 2015 New You Boot Camp Vegetable Curry
Servings | Prep Time |
6 | 60 minutes |
Servings | Prep Time | 6 | 60 minutes |
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| | New You Boot Camp Vegetable Curry Servings | Prep Time | 6 | 60 minutes |
Servings | Prep Time | 6 | 60 minutes |
| |
|
Ingredients
- 1 tbsp olive oil extra virgin
- 2 large onion finely chopped
- 3 clove garlic crushed
- 2 pc ginger 2.5cm (1 inch) peeled and finely chopped
- 3 tbsp curry powder or according to taste
- 1 tsp turmeric
- 550 g butternut squash peeled, deseeded and chopped
- 1 medium portion Cauliflowers broken into florets
- 1 medium courgette sliced
- 1 medium Red pepper deseeded and chopped
- 175 g green beans sliced
- 600 g canned tomatoes chopped
- 2 portion stock cube made up to (1 pint) as per packet instructions
- 3 tbsp Fresh Coriander a handful, including stalks, roughly chopped
- 1/2 tsp Himalayan Crystal Salt to taste
- 1/2 tsp Pepper freshly ground, to taste
Servings:
Instructions
Melt 1 tsp coconut oil and saut onion, garlic and ginger until softened, but not browned, about 3-4 minutes
Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock, turmeric and most of the coriander
Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender. Check seasoning, adding salt and pepper to taste
Serve, garnished with coriander