Ingredients Jump to Instructions ↓

  1. 10ml / 2 teaspoons sunflower oil

  2. 1 onion, chopped finely

  3. 2 cloves garlic, chopped finely

  4. 15ml / 3 rounded teaspoons curry powder (or to taste)

  5. 2 medium potatoes, peeled and cut into chunks

  6. 2 medium carrots, peeled and thickly sliced

  7. 1/2 small cauliflower cut into chunks

  8. 1 tin (400g) tomatoes

  9. 1 red pepper, sliced

  10. 4-6 mushrooms, washed and sliced

  11. 2 cups of brown rice

Instructions Jump to Ingredients ↑

  1. * Heat the oil in a large frying pan.

  2. * Fry the onion and garlic over a medium heat until golden (2-3 minutes).

  3. * Add curry powder and stir through the onions. Add the potatoes, carrots and cauliflower and cook for a further minute, stirring to avoid anything sticking.

  4. * Add the tin of tomatoes. Quarter fill the tin with cold water, and add this along with the red pepper and mushrooms and bring to the boil. Place a lid on the pot, turn the heat down until the sauce is just bubbling and cook for 20 minutes or until the vegetables are cooked.

  5. * Serve with boiled brown rice.


Send feedback