A vegetable curry is a great way to use up all those vegetables leftover at the end of your
shopping week. Make a double or triple batch and freeze what you don’t use.
Serve with hot, crunchy homemade bread and sit by the fire and enjoy!
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp ginger, grated
1 tbsp Spice Fusion African Vegie Curry blend
400-500g mix of sweet potato, carrots, beans, butternut squash
and red capsicum (or other vegetables)
1 x 400g can chopped tomatoes
vegetable stock or water
salt and freshly ground black pepper
chopped parsley or coriander leaves
Heat oil in a saucepan, add onion, garlic and ginger and sauté until onion is translucent.
Add African Vegie Curry and cook until fragrant, about 30 seconds.
Then add the vegetables, stirring thoroughly to ensure they are coated with the spice/onion mixture.
Add the tomatoes and stock or water to almost cover the vegetables.
Cover with a lid and simmer about 10 minutes or until the vegetables are cooked to your liking.
Check to season and add salt and freshly ground black pepper to taste.
Garnish with chopped parsley or coriander.
