You will need
1 large onion, roughly chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
200 g green beans, sliced into 3 cm lengths
1 large aubergine, cut into 2 cm cubes
100 g dried mango strips, cut in half
½ small butternut, cut into strips or 2 cm cubes
2 t (10 ml) Ina Paarman’s Vegetable Spice
2 cups (500 ml) hot water mixed with
2 x 25 g Ina Paarman’s Liquid Vegetable or 1 T (15 ml) Vegetable Stock Powder)
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook In Sauce
Season the onion with Green Onion Seasoning and brown in the oil. Add the green beans, aubergine, mango and butternut. Toss to mix.
Add the Cape Malay Curry Cook In Sauce and simmer for a final 5 minutes without a lid.