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30 ml olive oil
5 ml crushed garlic
5 ml crushed ginger
1 onion, diced
Salt & freshly ground black pepper to taste
10 ml turmeric powder
250 ml canned whole cherry tomatoes
250 g carrots, sliced
250 g cauliflower florets
250 g pumpkin, cubed
200 g LANCEWOOD® Double Cream Plain Yoghurt
375 ml vegetable stock
Fresh coriander and yoghurt
Add the oil, garlic, ginger, onion, seasoning and turmeric to a pot. Mix and fry over medium heat for 5 minutes. Add the tomatoes, carrots, cauliflower, pumpkin, yoghurt and stock. Mix together and simmer covered for 60 – 90 minutes. Serve with fresh coriander and yoghurt.
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