Vegetable curry dish

Ingredients

·         20 ml cooking oil

·         3 onions, chopped

·         2 cloves garlic, crushed

·         1 small piece of ginger, crushed

·         30 ml curry powder

·         3 ml cumin seeds

·         10 ml turmeric

·         2 ml coriander

·         1 bay leaf

·         1 cinnamon stick

·         25 ml flour

·         5 medium sized carrots

·         2 medium sized sweet potatoes

·         2 medium sized potatoes

·         1 small cauliflower

·         4 baby marrows

·         2 tomatoes, skinned and chopped

·         1 medium sized green pepper

·         500 ml beef stock

·         Salt and pepper to taste

·         1 can tomato paste dissolved in 250ml water

·         Handful of cashew nuts

Preparation

1.       In a large saucepan fry onion, garlic and ginger for 10 minutes in oil.

2.       Add curry, cumin, turmeric, coriander, bay leaf, cinnamon stick and flour. Fry for 5 minutes.

3.       Boil all the vegetables in water (with exception of tomatoes and green pepper) together for 10 minutes. Drain and add to pan.

4.       Add tomatoes, green pepper, beef stock, salt, pepper and diluted tomato paste.

5.       Bring back to boil for 10 minutes. Place in oven dish with lid and bake in preheated oven for 1½ hour at 160°C (320°F) until vegetables are cooked.

6.       Sprinkle with nuts and enjoy!

Serves 6-8.