Recipes

Ingredients

• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 1 eating apple, cored and chopped
• 1 garlic clove, crushed
• 3 tablespoons Tikka, Korma or mild curry paste
• 2 carrots, sliced
• 1 red pepper, deseeded and chopped
• 400g can chopped tomatoes
• 250g cauliflower, broken into florets
• 410g can chickpeas, drained
• 2 OXO vegetable stock cubes
• 200g long grain rice
• 50g frozen peas
• 2 tablespoons chopped fresh coriander, plus extra to garnish
• Salt and freshly ground black pepper

Method

1. Heat the vegetable oil in a large saucepan, brushing it over the surface. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds.
2. Add the carrots, pepper, tomatoes, cauliflower, chickpeas and 900ml (1 ½ pints) water. Bring up to the boil and crumble in the OXO stock cubes. Reduce the heat and simmer, partially covered, for 25-30 minutes.
3. About 15 minutes before the curry is ready, put the rice on to cook in plenty of lightly salted boiling water for 12 minutes, until tender.
4. Add the peas and coriander to the curry and heat for a few moments. Check the seasoning, adding a little salt and pepper if needed. Serve with the hot cooked rice and garnish with extra coriander.

Cook's tip: If you're not keen on coriander, simply leave it out.