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Microwave Vegetable Curry

  • 1 tablespoon peanut oil
  • 2 medium onion chopped
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 400g canned tomatoes
  • 1 tablespoon ground coriander
  • 300g cauliflower chopped
  • 300g broccoli chopped
  • 1 medium carrot, sliced
  • 2 tablespoons mild curry powder
  • 100g peas
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable stock or water
  • 1 tablespoon plain flour
  • 1/2 cup roasted cashews.

Combine oil, onion and spices in large microwave safe bowl and cook on HIGH uncovered for 4-5 minutes, stirring once in between. Add undrained crushed tomatoes and cauliflower. Mix and cook them on HIGH, covered for 3 minutes. Put the remaining vegetables and stock, cover and cook on High for approximately 8 minutes, stirring twice during cooking. Stir in the blended flour and water and mix it and cover and cook on High for about 5 minutes or until the vegetables are tender. Add lemon juice and nuts. Stir and serve.

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