Indian Fakeaway: Vegetable Curry

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2 Potatoes peeled and chopped
1 Carrot peeled and chopped
300g Cauliflower chopped
3 tablespoons Vegetable oil
1 Onion chopped
1 tablespoon Curry powder
2 cans of Chopped tomatoes
300ml Vegetable stock
A bag of Spinach


Mango chutney
Naan bread


Bring a pan of water to a boil and boil the potatoes and carrots for 8 minutes. Add the florets for an extra 2 minutes. Drain and leave.

Heat the oil in a pan, saute the onion until softened, add the curry powder and stir.

Pour in the tomatoes, cook and stir for a couple of minutes then add the stock. Bring to a gentle simmer, add the vegetables and leave for 20 minutes while stirring occasionally.

Add the spinach and stir. If too thick add a splash of water and serve with rice and mango chutney.

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