1 tbsp olive oil
1 tbsp garlic infused oil
thumb-sized piece ginger, finely chopped
1 large carrot, chopped
1 stalk celery, chopped
2 zucchini, diced
1 medium eggplant, diced
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 tbsp chili powder
1 tsp ground cumin
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
Heat the oil in a large pan. Cook the ginger and vegetables for about 5 mins until starting to soften.
Add the chili, and cumin powder and cook for 1 min more.
Stir in the tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
Serve with rice and salad.
Recipe adapted from: Good Food