Description
Ingredients
- 2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
- 1 large carrot, peeled and sliced diagonally
- ½ cauliflower (around 300g/10½oz), cut into small florets and halved
- 3 tbsp sunflower or vegetable oil
- 1 large onion, coarsely grated or very finely chopped
- 1 tbsp medium or hot curry powder
- 1 x 227g tin chopped tomatoes
- 300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
- 100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
- plain yogurt or vegan alternative, to serve
- mango chutney, to serve
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