Ingredients:
1 tablespoon vegetable oil
1 large onions, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger ( 1/2 tsp dry)
1 tablespoon curry powder
4 cups vegetable stock ( or chicken)
1/2 cup crushed tomatoes, canned, drained
1 medium carrots, diced
1 medium potatoes, diced
1/2 cup frozen corn ( or canned)
1 cup mixed beans, canned ( drained and rinsed)
2 tablespoons fresh parsley
Directions:
In large saucepan over medium heat, heat oil.
Add onion and cook until softened but not browned.
Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
Add stock, tomatoes and carrot.
Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
Add potato, corn and beans.
Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
Stir in parsley.
Add salt and pepper if needed.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.