Vegetable Curry (2)
Ingredients
6 tbs
sunflower oil
1 medium
onion, sliced
1
red, yellow and green pepper, sliced into chunks
1 small
courgette, sliced
2
carrots, diced
1 small
aubergine, sliced into chunks
4
tomatoes, chopped
salt
pepper
1 tbs
mild curry
450 ml
vegetable stock
1 tbs
cornstarch
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.
The folling kitchen utensils are required: libra.
Recipe group: Side dish.
This recipe was inserted by Peter Beck / 2002-12-01 12:54:13
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
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