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vegetable curry

INGREDIENTS`!?yEe T5DpGH"G&I
10ml vegetable oil
f"`UGo.q8h 1 medium red pepper, deseeded and sliced4~gRA|T7y2Ws
½ vegetable stock cubel4@ ^]CaO
1 tbsp curry powderT5^S%Vth.l0z
½ tsp salt
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sV 80g cauliflower
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120g mixed frozen vegetables, defrosted
7X"[@ vw!nu 15g raisins9[va8T"gWhe H3U
1 tsp chutney
Cy/Cq gE 50g couscous, dry8g5V {%g)s F F?+h
METHOD
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8m|u-l R:Z y.Po How to make vegetable curry*x(yd`z7^5@Mss
1. Cook the couscous as per the packet instructions, with water only, no other ingredients, keep warm.o"h,N)}/K(sA
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2. Break the cauliflower into florets the size of a small marble, defrost the mixed veg if necessary.
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4Wk1UmXA+C 3. Make up the stock cube with 100ml water.
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qk$gmQA 4. Heat the oil in a heavy based saucepan and cook the pepper for 5 minutes approx.
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5. Stir in the stock, curry powder, salt and vegetables and boil for 5 minutes, adding boiling water from a kettle if necessary.'J*U#V?1BL z`,P,]

R+u`[H[3MT y'X 6. Stir in the raisins and chutney, serve with the couscous.