Vegetable Curry

2 onions, sliced
1 small cauliflower, in florets
4 carrots, sliced
2 medium turnips, diced
4 Tblsp oil
1 clove garlic, crushed
1 Tblsp curry powder
1 tsp tumeric
1 Tblsp tomato puree
salt and pepper
1/2pt 300mls vegetable stock
5 ozs 150g tofu, creamed
1 Tblsp parsley, chopped
Heat oil, add onions and fry for 5 minutes. Add garlic, curry powder and turmeric and cook for 2 minutes. Add cauliflower, carrots, turnips, tomato paste, salt, pepper and stock. Cover and simmer for 45 minutes. Stir in tofu.
Sprinkle with parsley and serve.
Serves 4.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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