| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 3 |
tb |
Curry powder |
| 1 |
lb |
Carrots; peeled and sliced |
| 1/2 |
lb |
Mushrooms |
| 1 |
sm |
Cauliflower broken into florets |
| 2 |
tb |
Tomato pur.e |
| 10 |
oz |
Chopped tinned tomatoes |
| 1 |
|
Vegetable stock cube; dissolved in |
|
|
; 1pt/570g boiling |
|
|
; water |
| 8 |
oz |
Tinned chick peas |
|
|
Salt and pepper |
INSTRUCTIONS
1. Heat the oil in a large pan and gently fry the onions for 2
minutes. Add the garlic and curry powder, stir and leave to cook
gently for 2 minutes.
2. Add the carrots, mushrooms and cauliflower florets and gently fry.
3. Add the tomato pur.e, tinned tomatoes and stock, then bring to the
boil.
4. Leave to simmer gently for 20 minutes, then stir in the chick peas.
Season to taste.
Serve with boiled rice or jacket potato
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