- 2 tbs mustard seeds
- 2 onions (grated)
- 1 green cayenne chilli
- 1 tin tomatoes
- 4 cloves garlic
- 2 tbs ginger
- 2 tbs curry powder
- 1 tbs tamarind paste
- 1 tsp garam masala
- 1 tsp turmeric
- 1 cup vegetable stock
- 1 tin coconut milk
- 3 lge potatos
- 2 carrots
- 100g beans
- 200g broccoli
- 200g cauliflower
- 200g mushrooms
- 1 tbs vegetable oil
- 1 onion
- 1 tin chickpeas
Heat oil and fry off onion 2 minutes. Add garlic, ginger and dry spices until fragrant.
Add stock and tomatoes, Simmer 5 min.
Add coconut milk, stir through, then add potatos, carrots and chickpeas. Simmer for half hour.
Add beans, broccoli, cauliflower, mushrooms.
Simmer for another 15min, then serve with brown rice.
Serves 5.