Hearty Vegetarian Curry

15ml (1 tbs) sunflower oil 1 onion, chopped 2 garlic cloves, finely chopped 3 carrots, chopped 2 green chillies, seeded and chopped 3 curry leaves 5ml (1 tsp) ground turmeric 15ml (1 tbsp) mild curry powder 5ml (1 tsp) ground masala 3 tomatoes, chopped 2 potatoes, skin on and chopped 1 brinjal, chopped 125ml (½ cup) water salt to taste 250m (1 cup) cauliflower, chopped ¼ medium cabbage, chopped

1 x 410g tin baked beans in tomato sauce lemon juice and black pepper, to taste

Heat the oil in a large pot and fry the onions, garlic, carrots, chillies, curry leaves and spices

Add the tomatoes and simmer for a few minutes. Stir in the potatoes, brinjals, water and salt.

Bring to the boil. Reduce the heat and simmer with the lid on for 20 minutes Stir in the cauliflower, cabbage and baked beans. Simmer for a further 20 minutes until the potatoes are tender.

Season with lemon juice and black pepper. Serves 4-6.

Preparation time: 10 minutes Cooking time: 50 minutes