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Ingredients :
300 g cauliflower, cut into florets
300 g pumpkin, cut into large pieces
3 slender eggplants, cut into large
pieces
2 carrots, cut into large pieces
3 tomatoes, peeled, seeded and chopped
2 tablespoons green masala paste
1.5 teaspoon chili powder
1 tablespoon fresh ginger,
grated
1 medium onion, chopped
2 tablespoons cooking oil
1 1/2 cups vegetable stock
125 g green beans, chopped
Method :
Heat a wok with the cooking oil. Add in
the masala paste and cook over moderate heat for 2-3 minutes or until
the oil begins to separate from the paste. Add the ginger, onion and
chili powder. Cook for 3 minutes or until the onion softens. Add the cauliflower,
pumpkin, eggplant and carrot and stir to coat in the paste
mixture. Stir in the tomatoes and
stock and bring to the boil, then reduce the heat and simmer,
uncovered for 30 minutes. Add the beans and cook for
10 minutes or until the vegetables are tender. Serve with white rice.
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