Vegetable Curry

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Serve with rice or pasta. If you have time why not make

your own stock.

Number of servings: 4

Preparation time: 30 minutes

Cooking time: 45 minutes

 

Ingredients

  • 1 dessertspoon of oil
  • 1 chopped onion
  • 2 apples cored and peeled
  • 2 dessertspoons curry powder
  • 1 dessertspoon flour
  • pinch of salt
  • pepper
  • 1 low salt vegetable stock cube
  • 575mls of boiling water
  • 7 mushrooms sliced
  • 1 red pepper deseeded and sliced
  • 50g sultanas
  • 1 medium carrot chopped
  • 1 dessertspoon dessicated coconut
  • 1 teaspoon brown sugar
  • 1 teaspoon lemon juice
  • 1 tin of peas/beans
  • 1 dessertspoon chutney





 

Method

 

  • Prepare the mixture of vegetables. Wash them and chop into cubes. Place in a saucepan.
  • Add the apple, lentils, lemon juice, coconut, sultanas, brown sugar and chutney. Add 425ml of stock and boil for 25 mins.
  • Heat the oil and fry the onion until it is soft.
  • Stir in the curry powder, flour and remainder of stock.
  • Bring to the boil. Add this to the mixed vegetables and season.
  • Add the peas/beans.
  • Simmer for 12 minutes. Reduce heat and cook slowly for another 18 minutes. Add more stock if needed.

 

Keywords: Rice, pasta, stock.


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