Vegetable Curry 2
- 250g potatoes, diced
- 250g pumpkin, diced
- 200g cauliflower, cut into florets
- 200g carrot, sliced thinly
- 150g yellow squash, quartered
- 1 tblspns olive oil
- 2 onions, diced
- 3 tblspns curry powder
- 1 can crushed tomatoes (400g can)
- 250ml vegetable stock
- 150g green beans, cut into bite size pieces
- ¼ cup sultanas
Bring saucepan of water to the boil. Add potato, pumpkin and carrots and cook for 6 minutes, then remove. Add cauliflower, and squash and cook for 4 minutes, then remove. Heat oil in large saucepan, add the onion and cook until starting to brown. Add the curry powder and stir for 1 minute. Stir in the tin of tomatoes and vegetable stock.
Add potato, pumpkin, carrot, cauliflower and squash and cook for 5 minutes, then add the green beans and cook until the vegetables are just tender (around 3-4 minutes). At this stage, if desired you can add yoghurt (90g) as a thickener, or leave it out and add once it is served, also now add the sultanas. Simmer for 3 minutes. Serve with lemon wedges and rice.