Turkey burgers with beetroot relish
17th April 2015
Vegetable Mousakka
17th April 2015
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
- Heat until boiling
- 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
