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 |
|
|
|
|
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
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2 pc
ginger 2.5cm (1 inch) peeled and finely chopped
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3 tbsp
curry powder or according to taste
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1 tsp
turmeric
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550 g
butternut squash peeled, deseeded and chopped
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1 medium portion
Cauliflowers broken into florets
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1 medium
courgette sliced
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1 medium
Red pepper deseeded and chopped
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175 g
green beans sliced
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600 g
canned tomatoes chopped
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2 portion
stock cube made up to (1 pint) as per packet instructions
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3 tbsp
Fresh Coriander a handful, including stalks, roughly chopped
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1/2 tsp
Himalayan Crystal Salt to taste
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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
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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