 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1/2 cup red capsicum, quartered |
1/2 cup onion, quartered |
1/4 cup mushroom, sliced |
1/2 cup carrot, sliced |
1/2 cup yellow zucchini, sliced |
1/2 cup tomato, quartered |
1/2 cup cauliflower floret |
1/2 cup eggplant, sliced |
4 -5 brussels sprouts |
1 tablespoon olive oil |
40 g walnuts |
1 pinch saffron |
1/2 cup cream |
salt |
Directions:
1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms.
2. Add par boiled carrots, cauliflower and brussels sprouts.
3. Deep fry sliced eggplant and add to this.
4. Stir in par boiled yellow zucchini and season with salt.
5. Add fresh cream and saffron.
6. Add walnut pieces and finally stir in seedless tomato quarters.
|
|