75g butter
2 onions, roughly chopped
3 garlic cloves, sliced
Pinch of salt and pepper
450g potatoes
300g carrots
200g cauliflower
1 bay leaf
2 tbsp tomato puree
2 tsp curry powder
800ml vegetable stock
1 tin tomatoes
Coriander leaves, roughly chopped

METHOD

Melt the butter in a large saucepan, frying pan or wok

Fry the onions for a few minutes then add the garlic.

Season according to taste.

Add the potatoes and carrots and stir well.

After a few minutes, add the cauliflower florets, bay leaf and the tomato puree and stir again.

Add the curry powder, place a lid on the saucepan and cook for a further 3-4 minutes.

Pour in the stock and stir well. Leave to simmer for 5 minutes.

Add the tomatoes and simmer for a further 10 minutes.

To serve with a scatter of coriander leaves.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS