|1||onion — diced|
|4 tsp||curry powder|
|2 tsp||garam masala|
|salt and black pepper — to taste|
|1 can of||canned chopped tomatoes|
|750 g||McCain Garden Mix|
|3 cup||vegetable stock|
|Small bunch of||coriander|
Heat butter in a large pot over medium heat.
Add onion and allow to caramelise.
Once the onion is browned, add the crushed garlic, curry leaf, curry powder, garam masala, salt and pepper.
Mix well and then add the chopped tomatoes and frozen McCain Garden Mix.
Next, add the vegetable stock.
Allow to cook on medium to high heat for about 10 minutes until the vegetables have softened.
Remove half the vegetable mixture and set aside.
With a handheld blender, puree the mixture in the pot to a creamy consistency.
Add the chunky veg mixture back to the pot with the cream.
Simmer for 2 minutes and remove from the heat.
Season again if needed and garnish with chopped coriander.