Chinese vegetable curry

Ingredients

Ingredient	Quantity	Preparation	Alternatives
White onions	2	Chopped
Garlic	6 cloves	Crushed
Mushrooms	500g	Sliced
Vegetables of choice	500g
Curry powder	2 tbsp
Ginger	1 tsp
Turmeric	1 tsp
Cumin	1/4 tsp
Chinese 5 spice	1/4 tsp
Vegetable stock	800ml
Plain flour	3 tbsp		Cornstarch

Other info

Timing: 45min

Produces: 4 servings (requires accompaniment such as rice)

Used in: None

Variations

You can use any vegetables of choice in this dish, or tofu will go very nicely if you know how to prepare it. Recommended vegetables include broccoli and peas.

Instructions

1. Add the onion to a pan with 2 tablespoons of vegetable oil. Cook on a medium-high heat for a few minutes until soft.
2. Add the garlic and all the spices to the pan and continue frying for about 3 minutes.
3. Add mushrooms and continue frying for about 5–10 minutes. If you are frying any of your other vegetables add them at the end of this and wait a few more minutes.
4. Transfer the mixture to a pot, add the stock and any remaining vegetables, and bring to the boil.
5. Add the flour a bit at a time, continuously stirring it into the mixture.
6. Let the mixture reduce for 10–15 minutes, adding more flour for a thicker consistency.