- Serves: 3 people
- Prep Time: 30 minutes
- Heat 5 tablespoons of oil in a large pan and cook down your red onion, until slightly translucent add your carrots sweet corn and fry further for 5 minutes.
- Add your baby corn, garlic, ginger and tomato paste and allow to cook for 10 minutes on low.
- Add your vegetable stock and 1/2 cup of water. Allow to bubble after heating through add the spincah and allow to wilt before serving,.
- After wilted serve hot.
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