Vegetable Curry

Ingredients for  3  Servings

• 2

  Medium potatoes, peeled and cut into 2cm chunks
• 1

  Large carrot, peeled and sliced diagonally
• ½

  Cauliflower (around 300g), cut into small florets and halved
• 3 tbsp

  Vegetable oil
• 1

  Large onion, coarsely grated or very finely chopped
• 1 tbsp

  Medium or hot curry powder
• 227g tin

  Chopped tomatoes
• 300ml

  Vegetable stock (made with ½ cube)
• 100g

  Vegetable stock (made with ½ cube)
• To Serve

• -

  Vegan yoghurt
• -

  Mango chutney

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.
2. Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
3. Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
4. Serve immediately with yoghurt and mango chutney.