This is my family curry, which I have been eating since I was a child. It's really nice served with yellow split pea dahl and mango chutney.
1 large onion
3 medium size potatoes, cut into chunks
Half a cauliflower, washed and cut into florets
1 carrot, peeled and sliced
Aubergine or Green pepper (optional)
1 small tin (300ml) of processed peas
1 tbsp. curry powder
2 bay leaves
2 tbsp. tomato purée
Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes. Add the potatoes, carrots and cauliflowers and fry for 10 minutes. Add the pepper or aubergine, if using. Add curry powder and some salt. Cook for 5 to 10 minutes. Add the tinned peas, including the juice and add the bay leaves and tomato purée. Cover with water, boil and simmer for up to 30 minutes.
Serve with rice.
This recipe is included in the Simple Vegan Recipes Cookbook