Vegetable Curry (2)
red, yellow and green pepper, sliced into chunks
aubergine, sliced into chunks
PreparationHeat 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.
The folling kitchen utensils are required: libra.
Recipe group: Side dish.
This recipe was inserted by Peter Beck / 2002-12-01 12:54:13