Vegetable Curry

Ingredients (serves 4)

• 1kg Mixed Vegetables (e.g. carrots, onions,
• potatoes, cauliflower, courgettes, peas,
• beans, turnip etc. – peeled and chopped)
• 1 x 400g Tin of Chickpeas (drained)
• 1 Clove of Garlic (peeled and chopped)
• 1 Tablsp Curry Powder
• 1 x 400g Tin of Chopped Tomatoes or
• Passata
• 1 Tablsp Tomato Puree
• 300ml Boiling Water with 1 Vegetable Stock
• Cube
• 200g Long Grain Rice (boiled)

Method

1. Combine all ingredients except rice in a large saucepan.
2. Bring to the boil, reduce heat and allow the mixture to simmer, stirring occasionally.
3. Cook for 30 minutes until vegetables are tender and stock has reduced.
4. Serve with rice.