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vegetable curry

INGREDIENTS
u)B-e Jn^&iOt/U 10ml vegetable oil
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1 medium red pepper, deseeded and sliced1T HCi y"zg
½ vegetable stock cube
j*BI-zmd 1 tbsp curry powder
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80g cauliflower
0Ya ?bn-P7`9Do 120g mixed frozen vegetables, defrosted2fW7|7V(h$g/i
15g raisins
y2I]b)IF 1 tsp chutney
+N-U6`$E{#R+jPV 50g couscous, dryX;D9?6z|VY [
METHOD
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wC5UPNP'{!B1b How to make vegetable curry
G8n9X$Ao8A 1. Cook the couscous as per the packet instructions, with water only, no other ingredients, keep warm.&q'Uc ^ mO(bNX!v"X
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2. Break the cauliflower into florets the size of a small marble, defrost the mixed veg if necessary.
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I E;m0Q6tB 3. Make up the stock cube with 100ml water.3R Q6V|\ ?:`|6a
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4. Heat the oil in a heavy based saucepan and cook the pepper for 5 minutes approx.8Z$n^T'{

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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.O[1@8B)?l c[
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6. Stir in the raisins and chutney, serve with the couscous.