2 cubes dry soy chunks 4-5 Massel “Beef” stock cubes (Massel brand is 100% vegetarian)
4 garlic cloves
4 bay leaves
5 cups water
1 leek (white part) – sliced
2 cups pumpkin – cubed
1 cup carrot – sliced
1 cup capsicum – squared
2 cups of fresh ripe tomatoes – chopped
2 cups of zucchini – sliced
2-3 tsp “beef” stock powder (Massel brand) 2 tbsp sweet paprika
1 tsp turmeric
2 tbsp Korma paste (Sharwood brand)
1 cup fresh chopped parsley
1⁄2 cup olive oil
- In medium sized pot boil water with garlic, bay leaves and stock cubes. When water reaches boiling add soy chunks.
Bring to the boil again then lower heat and simmer for 25 minutes. Heat oil in a large frying pan and add leek.
- Fry until the leek is soft, then add drained soy chunks and stock powder, combine and keep frying for a few minutes.
Add carrot, pumpkin, capsicum, zucchini and cook until soft, then add the tomatoes with sweet paprika and turmeric.
- When tomato is cooked add the korma paste and garnish with parsley. Note: Vegetarian option – serve with dollop of sour cream on top.