Vegetable Curryby Jo Serves 4You can buy curry paste in the Indian section in supermarkets, check the labels as not all are vegan. I usually buy a madras paste. You can serve this dish with rice, or go all out for a real feast and add chapattis and dahl.
1 large onion, diced
2 carrots
2 potatoes
¼ cauliflower
2 large field mushrooms
1 tablespoon curry paste
1 tsp garam masala
1 can tomatoes
1 cup water
1 tsp vegetable stock powder
½ cup frozen peas
Handful of chopped fresh coriander
Chop vegetable into large chunks.
In a large saucepan fry onion until soft.
Add the carrots, potatoes, cauliflower and mushrooms and continue to cook for about 2 minutes.
Add the curry paste and garam masala and continue to cook while stirring for a further minute.
Add the tinned tomatoes, water and stock powder and bring to a boil.
Lower heat and cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir through the frozen peas and leave for a further 5 minutes.
When you are ready to serve stir through the fresh coriander, leaving a little for a garnish.
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