BALANCED MEALS FOR ONE

Vegetable Curry

To balance the plate serve with
boiled rice, jacket potato or bread.

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Cooking: frying pan
Suitable for freezing: yesp

Ingredients

1 teaspoon oil
1 small carrot
½ onion
1 small potato
Level dessertspoon curry powder
2 mushrooms
Mug boiling water
100g/4oz tinned tomatoes
2 tablespoons of tinned beans (kidney, black eye, chick peas)
½ vegetable stock cube
2 dessertspoon peas (tinned/frozen)
1 dessertspoon cornflour
1 dessertspoon water

Method

Wash, peel and dice vegetables.
Heat the oil in a large saucepan. Add onions, carrots, potatoes and curry powder. Cook gently for 5 minutes..
Add the mushrooms, tinned tomatoes and beans.
Dissolve the stock cube in boiling water and add to the mixture and stir well.
Bring to the boil, cover and simmer gently for 20 minutes.
Add the peas. Simmer for a further 10 minutes.
Mix the cornflour with the water to make a thick liquid. Add to the curry and stir continuously while bringing to the boil.