Vegetable Korma

• 2 tablespoons vegetable oil
• 2 tablespoons green curry paste
• 1 teaspoon chilli powder
• 1 tablespoon ginger finely grated
• 2 cloves garlic crushed
• 1 onion chopped
• 4 2/3 cups cauliflower cut into florets
• 6 1/2 ounces green beans
• 3 baby eggplant
• 2 carrots sliced
• 4 3/8 ounces button mushrooms
• 1 7/8 cups canned tomatoes undrained & mashed
• 1 cup vegetable stock

1. Heat oil in a saucepan over a medium heat. Stir in curry paste and chilli powder and cook for 2 minutes. Add ginger, garlic and onion and cook, stirring, for 3 minutes or until onion is soft. Add cauliflower, beans, eggplant, carrots and mushrooms. Cook, stirring, for 5 minutes.
2. Stir in tomatoes and stock and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.

vegetable oil, green curry, chilli powder, ginger, garlic, onion, cauliflower, green beans, eggplant, carrots, button mushrooms, tomatoes, vegetable stock

Taken from www.yummly.com/recipe/Vegetable-Korma-1675451 (may not work)