1 onion (peeled and chopped)
2 cloves of garlic (peeled and crushed)
10 ml rapeseed oil (or light vegetable oil)
4 tsp medium curry powder (to taste)
2 or 3 medium potatoes (peeled and cut into chunks, cold cooked leftovers. Left over sweet potato can be substituted)
2 medium carrots (peeled and thickly sliced/ cold cooked leftovers. Leftover courgette or green beans can also be added)
1 pepper (deseeded and cut into cubes - any colour can be used)
½ cauliflower (broccoli can be used in the same way, or a mix)
5 mushrooms (washed and sliced)
400 g chopped tomatoes
1 tbsp fresh herbs (optional e.g coriander, chives or parsley if available)
1 fresh chilli (sliced in half - optional depending on taste and availability)
1 freshly ground pepper
1 small pinch salt
300 g long grain rice
150 ml natural low fat yoghurt
chutney (optional)

Place the oil in a large pan and heat over a medium heat. Add garlic and onion and sauté until softened for a couple of minutes.

Add curry powder and stir through the onions. Add the potatoes and carrots (and any other veggies) and stir together.

Add the tinned tomatoes then refill can with the same amount of water. Add remaining ingredients apart from the rice, yoghurt and chutney. Stir well.

Place lid on pan and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to combine and the vegetables to cook. Add a little more water if required.

Meanwhile, cook the rice according to the cooking times on the packet, in lightly salted water. Drain when cooked.

Very quick vegetable curry