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vegetable curry

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10ml vegetable oili+K6|:D3puM&g
1 medium red pepper, deseeded and slicedKh9OZ&S
½ vegetable stock cube
0AXp~o7J3r 1 tbsp curry powder
o;a5o6E c ½ tsp salt0| hbE^5p^
80g cauliflower
rR7YJ6BPYB 120g mixed frozen vegetables, defrosted+aZ(~Bpf0^
15g raisins
'R$N{h0L,^ 1 tsp chutney
pUV2Ymq/V|0b 50g couscous, dry$faa*A"b
METHODj"vk~*{
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How to make vegetable curry ~g,n*m"D!D
1. Cook the couscous as per the packet instructions, with water only, no other ingredients, keep warm.C2Q-w2_9U9l{ k.a?

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W:['WdRL 2. Break the cauliflower into florets the size of a small marble, defrost the mixed veg if necessary.
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QlM,`Z_#|8F6L(gF 3. Make up the stock cube with 100ml water.
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;Q ^2`l+s"jO]1h 4. Heat the oil in a heavy based saucepan and cook the pepper for 5 minutes approx.$`I?^ut n

L0l;N+Vv3YH 5. Stir in the stock, curry powder, salt and vegetables and boil for 5 minutes, adding boiling water from a kettle if necessary.D5GUQR7h cO/D
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6. Stir in the raisins and chutney, serve with the couscous.