Title: Vegetable Stew
Categories: 2bl
Yield: 1 servings

2 tb Olive oil
2 Cloves garlic; crushed
1 lg Onion; sliced
2 ts Paprika
Chilli or tabasco sauce
1 425 gram can; peeled
-tomatoes or
; a few peeled ripe
; tomatoes
1 tb Tomato paste
2 c Water
1 Carrot; chopped
6 Baby new potatoes
1 Chunks peeled pumpkin
Extra vegetables such as
-cauliflower; zucchini or
-beans
Toasted sesame seeds

Heat the olive oil in a big saucepan or flameproof casserole. Add the
garlic and onion. Fry slowly until soft and glossy then stir in the
paprika, a dash of chilli sauce or tabasco and the tomatoes. Boost the
tomato flavour with the tomato paste then add the water. Bring to the boil
and simmer for a few minutes for the flavours to mingle. Add the carrot,
new potatoes and pumpkin. Cover and cook for 10 minutes then add the other
vegetables, such as a few cauliflower sprigs, 2 small zucchini chopped into
chunks, or a couple of baby chokos peeled and sliced, a handful of chopped
green beans or maybe some sweet corn niblets. Simmer uncovered for about 7
to 10 minutes then serve sprinkled with toasted sesame seeds. Serves 5 to 6

Converted by MC_Buster.

Per serving: 347 Calories (kcal); 28g Total Fat; (69% calories from fat);
4g Protein; 24g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.