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vegetable curry

INGREDIENTS
C:\Vv KJ,}6H 10ml vegetable oil&qL ^].NcK
1 medium red pepper, deseeded and sliced
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½ vegetable stock cube
B_Cb Iu-v%C;y o 1 tbsp curry powder/O1}6B L1aq x
½ tsp salt,` d6q(w6yl$Gzn
80g cauliflower
vaW_s 120g mixed frozen vegetables, defrosted
M-d a m&U CE 15g raisins
^:? G%ti#`Sx 1 tsp chutney
Ot/x0k&RP5w$F 50g couscous, dry u:Zl
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METHOD7@i2t8N6G;N6L

gZ:g5Ne)_ How to make vegetable curry
9N5ef e|8f%~b+\ 1. Cook the couscous as per the packet instructions, with water only, no other ingredients, keep warm.yv|"xo+k"VZB

6sR"a*F!C,|#e[!f 2. Break the cauliflower into florets the size of a small marble, defrost the mixed veg if necessary.g2w} H&V.H(it
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3. Make up the stock cube with 100ml water.
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~*|ZfV$`:^YM^ 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.7EzVFxG-{1p
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&iP&g#a]B 6. Stir in the raisins and chutney, serve with the couscous.