Heat the oil in a large saucepan, add the onion and garlic and gently fry until soft.
Add the spices and cook for 1 minute. Add the water, potato, pumpkin, cauliflower, tomatoes and chickpeas. Simmer for 20 minutes.
Add the sliced red pepper and baby marrows and simmer for another 10 minutes.
Meanwhile, prepare the creamy sauce. Melt margarine in a small saucepan.
When hot, add the stock, water and milk.
In a glass bowl, mix the flour to a smooth paste with 45ml (3T) water. When the milk and stock are hot, pour half of it into the flour paste and stir well.
Pour the flour and milk mixture back into the saucepan with the other half of the milk and stock and bring to the boil, stirring until thick and creamy.
Add the sauce to the curried vegetables and mix gently. Add the fresh coriander.
Serve on basmati rice.
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