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Freemantle
Church of England Community Academy
Quick Vegetable Curry
Cook time: 30 mins
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 pepper, chopped
1 large courgette, roughly chopped
1/2 head of broccoli, cut into florets
1/2 large cauliflower, cut into florets
2 large potatoes, roughly chopped
2 cloves garlic, crushed
2 1/2 tbsp curry powder
2 tbsp tomato puree
1 (400g) tin chopped tomatoes
1 vegetable stock cube
340ml (12 fl oz) water
Salt and pepper to taste
Method:
Chop all the vegetables into small pieces
In a large saucepan over medium high heat, heat oil and saute onion and garlic until golden.
Stir in curry powder and tomato puree, cook for 2 to 3 minutes.
Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste.
Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy).
Enjoy!!
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