olive oil for frying
butter for frying
1 medium onion finely chopped
2 tsps freshly chopped garlic
2 tsps freshly grated ginger
1 tsp finely chopped green chilli
2 tbls healthy curry powder
½ each of green, red and yellow bell peppers diced
1 x 300g packet baby carrots coarsely grated
4 small baby marrows coarsely grated
70 g tin tomato purée
6 ripe tomatoes grated
1 handful fresh thyme leaves
salt & pepper
a little sweetener


Sauté the onions, garlic and ginger in olive oil and butter for a few minutes. Add the bell peppers. Add the thyme, salt, pepper, curry powder, chilli and sweetener. Stir well and sauté for a few minutes. Add the carrots, baby marrows, grated tomatoes and tomato purée. Give it a good stir and cook on a medium to high heat to reduce the liquid quickly. The vegetables should still be slightly crisp.

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