Mixed Vegetable Curry

Another delicious and warming recipe for these cold days.
2 Tblsp olive oil
2 onions, chopped
1 clove garlic, crushed
1 Tblsp mustard seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp ground ginger
1/2 tsp chilli powder
1 cooking apple, peeled , cored and chopped
10 fl ozs 300 mls vegetable stock
1 tin tomatoes
1 Tblsp tomato puree
3 potatoes, peeled and diced
3 carrots, sliced
8 ozs 225 gms cauliflower florets
4 ozs 125 gms turnips, peeled and diced
8 ozs 225 gms frozen peas
1 ozs 25 gms raisins
chopped nuts and coconut to garnish
Heat the oil and fry the onions and garlic until soft. Add the spices and apple and stir fry for 2 minutes. Add the stock, puree and vegetables. Stir well and bring to the boil.
Cover and place in the oven at 350F, 180C, Gas Mark 4 for 1 hour. Stir in the raisins and seasoning.
Serve sprinkled with nuts and coconut.
Serves 4 people.
Serve on a bed of rice with a salad.

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