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Rather Red Curry

a tablespoon of coconut butter (or light oil such as sunflower)

2 medium red onions, chopped

3 cloves of garlic, finely chopped

2 teaspoons of medium curry powder (we recommend Suma ones)

2 red pointed peppers, roughly chopped

4 sticks of celery, diced

1 courgette, cut into large chunks

1 head of brocolli, cut into small florets

2 tins of chopped tomatoes

a tablespoon of tomato puree

dash of white wine (optional)

1 vegan stock cube (we used kallo organic vegetable)

seasalt to taste

a nice accompaniment as well as rice, is a chopped cucumber with two tablespoons of plain soya yoghurt, a tablespoon of hemp oil and dash of cider vinegar stirred in (we only had the sauce from this left before we remembered to take a pic)

Melt the coconut butter (or heat oil) and cook the onion and garlic for a few moments. Add the curry powder and stir well while adding all other veg. In go your tomatoes and puree, dash wine if using and stock. Stir well, bring up to boil and turn down to simmer until vegetables are tender. Season with salt as required.