Serves 4 (Estimated) Rating 5/5
Prep Time 20 Minutes Cooking Time 30 Minutes
Ingredients |
2 tbsp Vegetable Oil |
1 Onion, finely chopped |
3 Garlic Cloves, finely chopped |
3 tbsp Curry Powder |
200 g Carrots, peeled and sliced |
200 g Mushrooms, quartered |
1 Cauliflower, broken into florets |
2 tbsp Tomato Purée |
200 g Chopped Tomatoes |
600 ml Vegetable Stock |
400 g Chickpeas, drained and rinsed |
100 g Frozen Peas |
Method |
Heat the oil in the large saucepan |
Now gently fry the onion for 2 minutes. |
Add the garlic and curry powder and stir and leave to cook for 2 minutes. |
Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more. |
Add the tomato purée, tinned tomatoes and stock, bring to the boil and stir in the chickpeas. |
Leave to simmer gently for 10 minutes then stir in the peas. |
Cook for 10 minutes more, season to taste. |
Serve with rice and bread. |