Mushroom and Courgette Stew

Ingredients

• 1 punnet button mushrooms, chopped
• 4 courgettes, sliced into 1cm slices
• 1 can whole peeled Tomatos, blended
• 1 tsp Paprika
• 2 cloves Garlic, crushed
• 400 ml Water Or Vegetable Stock
• Olive Oil
• Salt and Black Pepper

Method
Fry the garlic and paprika on medium heat in olive oil for about a minute.
Add mushrooms and courgettes and fry for a few minutes until softening.
Add blended tomato.
Add water/stock.
Season to taste.
Reduce heat and simmer for about twenty minutes.
Before serving add 1 tablespoon of olive oil and mix.
Serve with rice, couscous or quinoa.

Variations
This works nicely as a curry as well. In that case replace paprika with good spice blend and add one tsp of grated ginger. Leaving the tomato and stock out you can use this curry as a base for an unsual twist on bobotie. In that case, you can use this bobotie topping.