Vegetable Curry (GF)

1 onion cut into chunks

3 teaspoons bottled garlic

2 teaspoons bottled ginger

3 cups water

1 teaspoon dried coriander 

1 teaspoon cumin

¼ teaspoon paprika ground

½ teaspoon cardamon ground

¼ teaspoon tumeric ground

1 ½ cubes Massell stock cubes (chicken or beef)

1 small chopped red capsicum 

1 chopped tomato 

3 chopped medium potatoes 

1 chopped small sweet potato 

1 large chopped carrot 

1/3 cup tomato sauce

1 tin coconut cream (400ml)

cayenne pepper to taste – optional

Fry onion, garlic and ginger in large oiled saucepan. Add remaining ingredients (except coconut cream) and simmer until veges are well cooked. Add coconut cream and simmer for another 2 minutes. Serve on rice or pasta.

Charm is deceitful and beauty is passing, but a woman who fears the Lord shall be praised.

Proverbs 31:30