February 18th, 2009

Vegetable Curry

1 large onion
3 medium size potatoes, cut into chunks
Half a broccoli, washed and cut into florets
1 carrot, peeled and sliced
Aubergine or Green pepper (optional)
1 small tin (300ml) of processed peas
1 tbsp. curry powder
2 bay leaves
2 tbsp. tomato purée

(add mushrooms too)
Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes. Add the potatoes, carrots and cauliflowers and fry for 10 minutes. Add the pepper or aubergine, if using. Add curry powder and some salt. Cook for 5 to 10 minutes. Add the tinned peas, including the juice and add the bay leaves and tomato purée. Cover with water, boil and simmer for up to 30 minutes.

Serve with rice.

Serves 2-3