1 onion, sliced
2 tsp crushed garlic
2 tsp grated ginger
¼ cup mild Indian curry paste
8 cups chopped fresh mixed vegetables (such as pumpkin, cauliflour, capsicum, carrot and zucchini)
2 x 400 g cans cherry tomatoes
2 cups salt-reduced vegetable stock
1 cup chopped green beans
¼ cup chopped coriander
3 cups steamed rice to serve
⅓ cup fat-free natural yoghurt to serve
¼ cup coriander sprigs to serve
- Heat a large, deep frying pan over medium- high heat. Add the onion, garlic and ginger and cook, stirring, for 5 min or until softened. Add Indian curry paste and cook for 1 min.
- Add vegies, tomatoes and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15-20 min. Stir occasionally. Add beans and cook for a further 10 min or until vegetables are tender.
- Stir through coriander and season with pepper. Serve with rice. Garnish with coriander sprigs and a dollop of fat-free natural yoghurt.