Feeds 4

Ingredients

2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, crushed
3 tbsp curry powder
225g carrots, peeled and sliced
225g mushrooms, quartered
1 small head of cauliflower, broken into florets
2 tbsp tomato purée
225g tin of chopped tomatoes
600ml vegetable stock
410g tin of chickpeas, drained and rinsed
100g frozen peas
200g basmati rice or 50g person

Method

Heat the oil in the large saucepan then gently fry the onion for two minutes.

Add the garlic and curry powder and stir, giving the onions and garlic a good coating of curry powder, and leave to cook for two minutes.

Stir in the carrots, mushrooms and cauliflower, and gently fry for another three minutes.

Add the tomato purée, tinned tomatoes and stock, bring to the boil and stir in the chickpeas (other beans of your choice would also work).

Leave to simmer gently for 10 minutes then stir in the peas. Meanwhile prepare the rice as per the instructions on the packet.

Cook the curry for a further 10 minutes, season to taste, and serve over rice.