Ingredients

2 Tbsp. vegetable oil
1 medium onion chopped
2 cloves garlic chopped
3 Tbsp. curry powder
1 pound carrots peeled and sliced
1/2 pound mushrooms
1 small cauliflower broken into florets
2 Tbsp. tomato puree
10 ounces chopped tinned tomatoes
1 vegetable stock cube dissolved in 1pt/570g boiling water
8 ounces tinned chick peas
salt and pepper

Cooking Instructions

1. Heat the oil in a large pan and gently fry the onions for 2 minutes. Add the garlic and curry powder, stir and leave to cook gently for 2 minutes. 2. Add the carrots, mushrooms and cauliflower florets and gently fry. 3. Add the tomato puree, tinned tomatoes and stock, then bring to the boil. 4. Leave to simmer gently for 20 minutes, then stir in the chick peas. Season to taste. Serve with boiled rice or jacket potato
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)