Vegetable curry

🥘 Ingredients

• butter 75 g
• margarine
• onions 450 g
• curry powder 4 tsp
• curry paste 1 tsp
• turmeric 1 tsp
• ground ginger ½ tsp
• chilli powder ½ tsp
• bay leaves 2
• boiling water 150 ml
• dessicated coconut 2 tbsp
• chick peas 1 tin
• vegetable stock 600 ml
• tomatoes 225 g
• sultanas 25 g
• cauliflower 1
• carrots 225 g
• leek 1
• dessert apple 1
• salt
• freshly ground black pepper

1. 1

   Heat butter or margarine in a large heavy saucepan or casserole dish ; add onions and fry gently until starting to brown. Stir in curry powder , curry paste , turmeric , ground ginger , chilli powder and bay leaves and cook for a further 10 minutes , stirring occasionally.
2. 2

   Pour boiling water over dessicated coconut and leave it to infuse for 10 minutes then strain the liquid into the pan and discard the coconut. Add chick peas , vegetable stock , tomatoes and sultanas and bring to the boil. Cover and simmer for 45 minutes .
3. 3

   Add cauliflower , carrots , leek and dessert apple 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.
4. 4

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