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vegetable curryIngredients
5ml olive oil
1 medium onion, peeled and chopped
10 ml minced garlic
22 ml minced ginger
10 ml ground cumin
10 ml turmeric
10 ml curry powder
2 ml minced chilli (optional) or chilli paste
3 ml salt
125 ml water
1 large potato, unpeeled, cut into cubes
500 ml cubed pumpkin
250 ml cauliflower florets
1 x 410 g tin tomatoes with juices, chopped
1 x 410 g tin chickpeas, drained
1 red pepper, thickly sliced
4 baby marrows, thickly sliced
3 ml fresh coriander

Creamy Sauce
5 ml ‘lite’ margarine
½ vegetable stock cube, dissolved in 250 ml boiling water
125 ml low-fat evaporated milk
20 ml flour

Method


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