Vegetable curry
Yield: 4
Materials
- 2 tbsp rapeseed oil
- 1 onion
- 1 clove of garlic
- 1 tsp fresh ginger, finely chopped
- 100 g butternut squash, diced
- 100 g sweet potato, diced
- 100 g frozen peas
- 1 tsp chilli powder
- 2 tsp cumin powder
- 2 tsp garam masala
- 2 tsp coriander powder
- 3/4 tsp tumeric powder
- 2 tsp cornflour heaped teaspoons
- 400 ml vegetable stock
- Salt & Pepper to season