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Vegetable Curry (2) |
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takes 55 minutes (with soaking etc.)
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for 4 persons
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Ingredients
| 6 tbs |
sunflower oil |
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| 1 medium |
onion, sliced |
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| 1 |
red, yellow and green pepper, sliced into chunks |
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| 1 small |
courgette, sliced |
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| 2 |
carrots, diced |
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| 1 small |
aubergine, sliced into chunks |
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| 4 |
tomatoes, chopped |
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salt |
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pepper |
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| 1 tbs |
mild curry |
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| 450 ml |
vegetable stock |
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| 1 tbs |
cornstarch |
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Preparation
Heat the oil in a large saucepan.
Add the onion and sauté until soft.
Then add the other vegetables and the spices.
Cook for 3 minutes, stirring frequently.
Add the 2/3 of the stock, cover and simmer about 20 minutes or until tender.
Blend the starch with the rest of the stock and add to the vegetables.
Simmer for 2 minutes while stirring.
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additional informations
| Recipe group |
Side dish |
| utensils |
libra |
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submitted by Peter Beck / Peter.Beck@gmx.ch
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