Mixed Vegetable Curry

MAIN COURSE
Another delicious and warming recipe for these cold days.
Ingredients
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
salt
chopped nuts and coconut to garnish
Method
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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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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