vegetable curry

This was a perfect side dish to the spicy and spinach wheels, yum yum... But it would be just as nice served with a plain basmati rice.


Serves 4:

1 small cauliflower, cut into small florets
1 small broccoli, cut into small florets
1 green pepper, diced
1 red pepper, diced
3 carrots, sliced
400g tomatoes, roughly chopped
4 TBSP double cream (or soya cream)
3 TBSP groundnut oil
1 TBSP cumin seeds
2 tsp ground coriander
2 tsp chilli powder
1 tsp yellow mustard seeds
1 tsp turmeric
1 TBSP chopped coriander, for sprinkling

1. Parboil the cauliflower, broccoli and carrots for 5-10 minutes.

2. Heat the oil in a big non-stick saucepan/wok and fry the cumin and mustard seeds for 1-2 minutes. Add the other spices.

3. Add all the vegetables and cook for 5 minutes until tender. Add the cream and mix well.

Serve warm as a side dish and sprinkle with the chopped coriander.