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QUICK AND EASY VEGETABLE RECIPE FOR WORK DAY LUNCHES
Ingredients
2 small spanish onions
5 tablespoons olive oil
3 cloves crushed garlic
1 teaspoon finely chopped ginger
2 teaspoons smoked paprika
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 small chillies (optional)
1 fresh tomato
1 cup fresh green beans cut into halves
1.5 cups unsalted chicken stock
2 cups frozen mixed vegetables defrosted (whatever variety you like - I use organic mix with cauliflower, carrots and peas)
2 medium potatoes cut into 2 cm cubes (optional)
Salt to taste
Method
In a heavy set pot add oil, onion, ginger, garlic and a pinch of salt. Cook on medium heat to soften the onion. Add the turmeric, coriander, cumin, chilli and paprika and stir until aromatic.
Add the green beans and the chicken stock with the tomatoes and potatoes. Cover and simmer on low heat until the green beans have softened but not cooked. Add in the defrosted vegetables, stir and cover again.
Simmer gently and stir from time to time to ensure the vegetables are all cooked through. If during the cooking process your mixture dries out add some water until the vegetables are cooked but still retain their shape.
Serve with your favourite organic rice or cous cous.
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