Animal Aid

• 2 tbsp / 30ml vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 3 level tbsp / 45ml curry powder
• 1 lb / 450g carrots, peeled and sliced
• ½ lb / 225g mushrooms
• 1 small cauliflower broken into florets
• 2 tbsp / 30ml tomato purée
• 10 oz / 275g chopped tinned tomatoes
• 1 vegetable stock cube, dissolved in 1pt / 570g boiling water
• 8 oz / 225g tinned chick peas salt and pepper

Method

1. Heat the oil in a large pan and gently fry the onions for 2 minutes. Add the garlic and curry powder, stir and leave to cook gently for 2 minutes.
2. Add the carrots, mushrooms and cauliflower florets and gently fry.
3. Add the tomato puree, tinned tomatoes and stock, then bring to the boil.
4. Leave to simmer gently for 20 minutes, then stir in the chick peas. Season to taste.
5. Serve with boiled rice or jacket potato.