recipe: Curried Vegetable Stew

This recipe is fool-proof, dead-easy. It will just take a while with the chopping, but its quite comforting and amazingly low in calories.

4 people:
1 tbs olive oil, 1 onion finely chopped, 2 garlic cloves crushed, 1 Tbsp grated ginger, 2 Tbsp curry powder, 1 tsp Garam Masala, 1 tsp Cumin, 450 g pumpkin chopped in cubes, 1/2 cauliflower cut into florets, 1 small zuchinni chopped, 1 red capsicum cut in slices, a handful of green beans cut into 4 cm pieces, 2 x 400g chopped tomato cans, 2 vegetable stock cubes & 2 cups warm water to dissolve, a bunch coriander chopped

1. Heat oil in a large sauce pan. Add onion, garlic and ginger and cook until soft.
2. Add spices and stir to coat.
3. Add canned tomatoes, stock and bring to a boil;
4. Add the vegetables and simmer for about 45 minutes. Add half the coriander and correct flavours.
5. Serve with rice topped with the remaining coriander.

dead-easy!!