| 1/4 cup oil |
|
Heat |
Blend until smooth. Return to clean pan, stir through seasonings. Serve hot, garnished with basil and spring onion curls. |
| 1/2 teaspoon dried marjoram |
|
|
Stir over low heat 1 minute or until aromatic |
| 1/2 teaspoon dried mixed herbs |
|
| 2 cloves garlic |
crush |
| 1 teaspoon milk curry paste |
|
| 1 red onion |
slice |
|
Add, cook 3 minutes or until pale golden |
| 1 leek, white part |
slice |
| 4 red capsicums |
peel |
|
Add, bring to boil, reduce heat, simmer 20 minutes. Remove from heat, cool slightly |
| 4 tomatoes |
Peel, remove seeds |
| 250g green cabbage |
|
| 4 cups water |
|
| 1 teaspoon sweet chilli sauce |
|
| salt and pepper |
|
|