Vegetable Curry

Name: Vegetable Curry
Yield: 12 portions
Ingredients: 1.2 kg mixed vegetables, diced and cut into florets; 200 g margarine; 300 g onion; 50 g garam masala; 50 g creamed coconut; 1 litres curry sauce; pilaff rice, to serve; flaked almonds, to serve

Vegetable Curry made with mixed vegetables, margarine, onion and garam masala. The recipe serves 12; change the portions and units below and the amounts update.

Serves 12

Method

Prepare the vegetables: cut into dice and into florets.
Heat the margarine and sweat off the onions.
Add the garam masala, sweat for 2 minutes, then add the coconut.
Add the vegetables and sweat for 5 minutes.
Add the curry sauce, bring to the boil and simmer until the vegetables are cooked.
Serve on the plate with a mould of pilaff rice and flaked almonds.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Fruit & veg

300 g onion

Dairy & eggs

220 ml margarine

Tins, jars & stock

50 g creamed coconut

Baking

flaked almonds (to serve)

Oils, vinegars & sauces

1 litres curry sauce

Store cupboard (check you have)

1.2 kg mixed vegetables
50 g garam masala
pilaff rice (to serve)

Converted from the Cookeryonline Excel workbook “SR253”.