Vegetable Madras


8 medium mushrooms, halved
400g canned chopped tomatoes
4 cauliflower florets, halved
50g peas
50g green beans, sliced
3 garlic cloves, chopped
4 portions of frozen spinach
1 large knob butter
1 large onion, chopped
2 carrots, finely diced
1 courgette, chopped
1 red pepper, chopped
3 tsps madras curry powder
1 tsp salt

1) Melt the butter in a large pan and add the onion, carrots, courgette, peppers, cauliflower, peas and beans.
2) Stir to coat in the butter and leave covered on a low heat for 15 minutes, stirring occasionally.
3) Add the garlic and madras powder and cook for 5 more minutes.
4) Add the salt, mushrooms and tomatoes, frozen spinach, and simmer for 15 minutes, or until the carrots
are tender.
5) Add the fresh spinach and cook for 3 minutes.


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