You
can use whatever tinned beans you fancy in this dish.
Korma Curry powder will make a mild curry while Madras will make a
hotter one.
Ingredients
30
ml vegetable oil
2 cloves garlic, crushed
3 tbsp curry powder
450g carrots, peeled and sliced
225g mushrooms, quartered
1 small cauliflower, broken into florets
2 tbsp tomato puree
275g chopped, tinned tomatoes
1 vegetable stock cube dissolved in 600ml boiling water
225g tinned chick pea, drained and rinsed
salt and pepper
Method
1.
Heat the oil in a large pan and gently fry the onion for 2 minutes. Add
the garlic and curry powder, stir and leave to cook gently for 2 minutes.
2.
Add the carrots, mushrooms and cauliflower florets and gently fry for
a few minutes.
3.
Add the tomato puree, tinned tomatoes and stock, then bring to the
boil.
4. Leave to simmer gently for 20 minutes, then stir in the chick peas.
5. Season to taste and serve with boiled rice or a jacket potato
© The
Vegetarian Society - taken from our leaflet "Welcome to the Future of
Food"
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