2 teaspoons vegetable oil
1 teaspoon finely chopped fresh ginger
1 clove garlic, finely chopped
1 chilli, seeded and finely chopped
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 leeks, thickly sliced
12 oz (360 g) mixed root vegetables such as swede, parsnip, carrot and turnip, cut in 1 inch (2.5 cm) cubes
3 oz (90 g) peas
9 oz (270 g) firm tofu, cut in 1 inch (2.5 cm) cubes
6 oz (180 g) drained canned chick peas or kidney beans
8 fl oz (240 ml) mixed vegetable juice
salt
approximately 1 teaspoon lemon juice
1 teaspoon finely chopped fresh ginger
1 clove garlic, finely chopped
1 chilli, seeded and finely chopped
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 leeks, thickly sliced
12 oz (360 g) mixed root vegetables such as swede, parsnip, carrot and turnip, cut in 1 inch (2.5 cm) cubes
3 oz (90 g) peas
9 oz (270 g) firm tofu, cut in 1 inch (2.5 cm) cubes
6 oz (180 g) drained canned chick peas or kidney beans
8 fl oz (240 ml) mixed vegetable juice
salt
approximately 1 teaspoon lemon juice
method
1. Heat the oil in a saucepan, add the ginger, garlic and chilli and stir-fry for 1 - 2 minutes. Remove from the heat.
2. Stir the turmeric, coriander, cumin and cayenne into the saucepan.
3. Add all the prepared vegetables, tofu and chick peas to the saucepan and stir in the mixed vegetable juice. Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 30 minutes.
4. Remove the vegetable curry from the heat and season to taste with salt and lemon juice.
2. Stir the turmeric, coriander, cumin and cayenne into the saucepan.
3. Add all the prepared vegetables, tofu and chick peas to the saucepan and stir in the mixed vegetable juice. Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 30 minutes.
4. Remove the vegetable curry from the heat and season to taste with salt and lemon juice.
serving amount
serves 2
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