Vegetable Curry

Vegetable Curry

Ingredients

1         large onion sliced

2         1 tbsp olive oil

3         2 cloves garlic , finely crushed

4         1 small fresh red chilli, finely chopped

5         1 kilo mixed prepared fresh vegetables, including diced potatoes , swede, turnips, carrots and parsnips, plus small cauliflower florets and peas left whole.

6      1 tsp ground coriander

7         1 tsp cumin

8          ½ tsp turmeric 

9         400g (14oz) can tomatoes diced or 4 fresh tomatoes peeled and diced

10     150ml (1/

4 pint) vegetable stock

11     150ml (1/4 pint) coconut milk

12     Sea salt

11      Freshly ground black pepper

14     1 tbsp cornflower

15     2 tdsp chopped fresh coriander

Method

 Heat the oil in a saucepan, add the onion, garlic and chilli, cook for 5 minutes

Stir in all remaining ingredients, except the cornflower and the fresh coriander.

Cover , bring to the boil, then reduce the heat and  simmer for 30-40 minutes until vegetables are cooked, stirring occasionally.

Blend the cornflower with 4 tbsp of water and stir into the curry. Bring to the boil, stirring continuously for 2 minutes.

Serve the curry on a bed of couscous of brown rice, and garnish with the coriander.

Variations:

Use 2 tsp curry powder instead of the fresh chilli and ground spices

Use 8 shallots instead of  the  onion

Use additional stock instead of the coconut milk.