Vegetable Curry

1 large onion
3 medium size potatoes, cut into chunks
Half a cauliflower, washed and cut into florets
1 carrot, peeled and sliced
Aubergine or Green pepper (optional)
1 small tin (300ml) of processed peas
1 tbsp. curry powder
2 bay leaves
2 tbsp. tomato purée

Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes. Add the potatoes, carrots and cauliflowers and fry for 10 minutes. Add the pepper or aubergine, if using. Add curry powder and some salt.

Cook for 5 to 10 minutes.

Add the tinned peas, including the juice and add the bay leaves and tomato purée.

Cover with water, boil and simmer for up to 30 minutes.

Serve with rice. Serves 2-3

This recipe is included in the Simple Vegan Recipes Cookbook

Vegan Recipes
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