VEGETABLE CURRY

Hi, and welcome to our Veggie Kitchen. This week here is a recipe for a warming curry. INGREDIENTS 2 medium potatoes finely diced 100g cauliflower cut into small florets 2 carrots cut into thin rings 1 green or red pepper, deseeded and cut into strips 1 small onion chopped 3 cloves garlic, crushed 1 can (400g) chopped tomatoes 150ml vegetable stock (green oxo) 2 tablespoons sunflower oil 1 tsp turmeric 1 tsp garam masala 2 chillies (cut finely) or 1 teaspoon chilli powder salt METHOD Heat the oil in a large pan, add onion, fry gently for 1 minute, add turmeric, garam masala and chilli powder (or chillies) and cook gently for 2 minutes. Add all the vegetables and cook for 3 minutes Stir well. Add tinned tomatoes and stock. Bring to boil and simmer gently for 40 minutes. Add 1 tsp salt. SERVE with rice, naan or pitta bread.

VEGGIE BOLOGENESE SAUCE

Hi and welcome. Today this recipe is for a veggie bologenese sauce. This can be served with spaghetti, penne, ragatoni, and lasagna. INGREDIENTS 200g QUORN MINCE (or other veg. mince) TIN CHOPPED TOMATOES 400g 1/2 onion chopped 3 cloves garlic crushed or chopped 1/2 pint stock (green oxo veggie cube) 2 tablespoons cooking oil (sunflower or veg oil) 1 teaspoon salt 1 teaspoon dried Basil METHOD Gwntly fry onion in oil (2 mins) Add chopped garlic, fry 1 min. Stir in Mince and fry gently 3 mins. Add stock, salt and basil. Stir, Add tin tomatoes, stir and bring to boil. Simmer gently for 20 minutes, stirring occasionally. The sauce will thicken. SERVE WITH PASTA ENJOY

CHICK PEA AND SPINACH CURRY

Hi and welcome. This week's recipe is chick pea curry with spinach. Recipe on this blog. ENJOY!