Vegetable Curry

This is a personal favourite. Goes great with cauliflower rice or on it's own. You can add as little or as much curry powder as you want. We use mushrooms rather than carrots but any vegetables will go well in the sauce

Ingredients

• 1 Tbsp Vegetable oil

• 1 Large onion thickly sliced

• 1 clove of garlic, crushed

• 2 Tbsp curry powder

• 2 Large carrots, cut into chunks

• 400g can chopped tomato

• 425ml hot vegetable stock

• 4 Tbsp chopped coriancer

Method

• Heat the oil in a large pan, add the onion and garlic and cook gently until the onion softens. Stir in the curry powder

• Add the fresh vegetables, tomato and stock. Bring to the boil and turn the heat to low, put the lid on the pan and cook for half an hour

• Remove the lid, stir and cook for a further 20 minutes until the vegetables are tender. The sauce should be rich and flavourful