Name: Vegetable curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 5 ml canola oil or olive oil; 1 onion medium, peeled and chopped; 10 ml garlic cloves, minced; 22 ml fresh ginger minced; 10 ml cumin ground; 10 ml turmeric; 10 ml curry powder; 2 ml fresh chillies; 3 ml salt; 125 ml water; 1 potatoes cubed; 500 ml pumpkin cubed; 250 ml cauliflower cut into florets; 1 x 410 g tin tomatoes juices, chopped; 1 x 410 g chickpeas tinned, drained; 1 red pepper sliced; 4 courgettes baby, sliced; 30 ml fresh coriander; 5 ml margarine lite; 1/2 stock powder vegetable; 125 ml evaporated milk low-fat; 20 ml flour

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Ingredients (22)

5 ml	canola oil — or olive oil
1	onion — medium, peeled and chopped
10 ml	garlic — cloves, minced
22 ml	fresh ginger — minced
10 ml	cumin — ground
10 ml	turmeric
10 ml	curry powder
2 ml	fresh chillies
3 ml	salt
125 ml	water
1	potatoes — cubed
500 ml	pumpkin — cubed
250 ml	cauliflower — cut into florets
1 x 410 g	tin tomatoes — juices, chopped
1 x 410 g	chickpeas — tinned, drained
1	red pepper — sliced
4	courgettes — baby, sliced
30 ml	fresh coriander

Creamy sauce:

5 ml	margarine — lite
1/2	stock powder — vegetable
125 ml	evaporated milk — low-fat
20 ml	flour

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Method:

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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