---
title: Vegetable curry
author: Shirley Simmonds
tags: vegetarian
servings: 6
prep time: 20 minutes
cook time: 1 hour 30 minutes
---

Heat @butter{75%g} or @margarine{} in a large #heavy saucepan{} or #casserole dish{}; add @onions{450%g}(peeled and sliced) and fry gently until starting to brown. Stir in @curry powder{4%tsp}, @curry paste{1%tsp}, @turmeric{1%tsp}, @ground ginger{0.5%tsp}, @chilli powder{0.5%tsp} and @bay leaves{2} and cook for a further ~{10%minutes}, stirring occasionally.

Pour @boiling water{150%ml} over @dessicated coconut{2%tbsp} and leave it to infuse for ~{10%minutes} then strain the liquid into the pan and discard the coconut. Add @chick peas{1%tin}(drained), @vegetable stock{600%ml}, @tomatoes{225%g}(peeled and chopped) and @sultanas{25%g} and bring to the boil. Cover and simmer for ~{45%minutes}.

Add @cauliflower{1}(small, divided into florets), @carrots{225%g}(peeled and sliced), @leek{1}(sliced) and @dessert apple{1}(cored and thickly sliced) to the curry. Bring back to the boil, then simmer for ~{20-30%minutes} until all the vegetables are just tender. Taste and adjust @salt{} and @freshly ground black pepper{} to taste, then turn the curry into a heated serving dish.

Serve with plain boiled rice, poppadoms and a lime pickle.