Vege Curry

This recipe is so flexible... I am sure that it is different every time I make it, but it always tastes pretty YUM :)

STARTER:
1 Brown Onion, finely minced
2 to 5 cloves of Garlic
Ginger root, about half an inch freshly grated
1 Tbsp Garam Masala
2 Tsp Cumin Powder
1 Tsp Tumeric Powder
1 Tsp Cardamom Pods
1 Tsp Mustard Seeds
1/2 Tsp Fenugreek Seeds

Place into large saucepan / soup pot and cover the base of the pan in water.  Cook while stirring until onions become translucent and you have a nice pasty texture.

VEGETABLES!
You can pretty much use whatever you want!  A few of our staple inclusions are:
Sweet Potato
Peas
Mushrooms
Squash
Broccoli
Cauliflower
Carrots
1 Tin of Chick Peas
You are aiming to have enough veges to roughly fill a 2 to 3 Litre container.  Add them to the saucepan and toss them through the spice-paste.

SAUCE:
To your veges you want to add 1 bottle (700mL) of Passata and 1 tin of Coconut Cream, being careful to buy coconut cream that is 100% coconut Extract.  My favourite by far is the Ayam brand.  Add these, stir through well, bring to the boil, reduce heat, simmer covered for at least half an hour stirring occasionally!

SERVE?
Optional Brown Rice and Pappadams :)
Enjoy!