2 tbsp vegetable oil
2 onions, cut into eighths
3 cloves garlic, crushed
2 carrots, sliced
1 red pepper, chopped
1 green pepper, chopped
250 g pumpkin, diced
2 tsp chili paste (sambal oelek)
1 tsp dried oregano
2 tsp ground cumin
4 tomatoes, cut into eighths
2 x 440 g
canned red kidney beans, drained and rinsed
250 g
green beans, cut into 2.5 cm lengths
250 g baby
squash, quartered
4 zucchini
(courgettes), sliced
freshly
ground black pepper
2
avocados, halved, stoned and peeled
1 tbsp
lemon juice
250 g sour
cream or natural yoghurt
3 tbsp tomato paste (purée)
125 ml tomato sauce
2 tbsp Worcestershire sauce
500 ml vegetable stock or water |