Vegetable Masala
Vegetable Masala for PKU diets; makes 4 servings, 10 mins prep, 30 mins cook. Tender veggies in a fragrant curry sauce, perfect with LP rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vitafriendspku.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 2 1/2 Tbs Vegetable oil, divided
- 1 medium eggplant (approx 300g), cut into 2cm pieces
- 2 medium zucchini, cut into 1cm thick slices
- ½ small onion, thinly sliced
- 2 garlic cloves, finely chopped or minced
- 2 Tbs finely chopped or minced ginger
- 3 tsp curry powder
- Pinch of cayenne pepper
- 400g tin crushed tomatoes
- 1 punnet (250-300g) of cherry/grape red or yellow tomatoes, halved
- 1 cup (250ml) water
- 1/3 cup coriander leaves, roughly chopped or torn
- 4 serves of LP rice, cooked to manufacturers instructions
- Lemon wedges, to serve if desired
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