5 - FarmOne - Mushrooms, LCD – All Recipes, Main
2 cups Vegetable Stock (page 97)
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon ground ginger or freshly grated ginger
1 teaspoon coriander
1 cup carrot strips
1 cup zucchini cut into chunks
1 cup celery cut diagonally
1 cup green beans cut into 2.5 centimetre
(one-inch) lengths 1 garlic clove minced
1 cup thinly sliced onions
1 cup cauliflower florets
1 cup mixed red and green capsicum cut into strips
1 cup sliced mushrooms
2 leeks well-washed and cut diagonally
336 grams (12 ounces) canned whole tomatoes and juice
1 cup finely cut spring onions
(GF, DF, NF, V)
Bring the stock and spices to the boil in a large saucepan, then reduce heat.
Add the vegetables and simmer until they are just tender but still crisp.
Add tomatoes and spring onions and simmer for 10 minutes.
Serve with brown rice, whole wheat, gluten-free pasta or noodles, sprinkled with LSA.