伊洛艾爾法克斯 2012-8-15 22:25
vegetable curry
INGREDIENTS
{@1~!I4w
10ml vegetable oil
f6G)K \(\#wIA9O6J&h E
1 medium red pepper, deseeded and sliced/Rs3R/z!RHj? bxV
½ vegetable stock cube R$_ E {mH
V2J
1 tbsp curry powder w'@t}^F`6x
½ tsp salt&Y/j2l%}cD,j ?)X
80g cauliflower
y.c2Ur*PC7r(tJ
120g mixed frozen vegetables, defrostedL%D"M!C&T
J z ^O
15g raisins
` Gb/g'R$p#|:Hc8{(c
1 tsp chutney&J| Y?u4n+k};c|
50g couscous, dry qL0T
P i;n F6X
METHODvv/t
m(a%Z
[,g,r+y
Y2U.^J-C
How to make vegetable curry
S4Daf%Nh:Ix
1. Cook the couscous as per the packet instructions, with water only, no other ingredients, keep warm.
G R7s Rja#Aq
${e Jl A \'Q"hV|
2. Break the cauliflower into florets the size of a small marble, defrost the mixed veg if necessary.&j?#n/J2@k cR
j*` Hj.Fs}y(G b%b
3. Make up the stock cube with 100ml water.
D
z n*r2W ?
bQQI#w Fc8or
4. Heat the oil in a heavy based saucepan and cook the pepper for 5 minutes approx.
%` `P @ D*e0C
E*T.VZQsL
5. Stir in the stock, curry powder, salt and vegetables and boil for 5 minutes, adding boiling water from a kettle if necessary.R8P6h8CUk*Bfk
l-r"Iq
Q
6. Stir in the raisins and chutney, serve with the couscous.