Spicy Vegetable Stew

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 medium (100 g) carrot, sliced
2 medium (200 g) potatoes, sliced
200 g baguio beans, sliced
1 head (1/4 kg) cauliflower (or broccoli) cut into flowerettes
150 g shrimps, shelled
1/4 cup evaporated milk
1 1/2 tsp curry powder
1 can (234 g) pineapple chunks, drained (reserve syrup)
1 each red and green bell peppers, cut into strips


Directions:
1. Saute garlic, onion and ginger. Add carrots, potatoes, pineapple syrup and
1/2 cup water. Season with 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp
pepper. Simmer for 5-10 minutes.
2. Add cauliflower or broccoli, baguio beans, milk and curry powder. Cook for
another 5 minutes. Add shrimps, pineapple chunks and bell peppers. simmer for
5 minutes or until cooked.

Makes 6 servings.


Source: Del Monte Kitchenomics