Ceylon Vegetable Curry
From: MAGGIE MORGAN, Melbourne, Australia

Keeps well a couple of days in the fridge, and freezes well too. Great with rice or green salad.

THE SPICES MIXTURE

• 30 g. vegan margarine
  
• 1 tablespoon oil
  
• 3 large onions, finely chopped
  
• Garlic and ginger, finely chopped (lots of both!)
  

Tandoori Spice:

• 3 - 4 tablespoons of Tandoori Paste (e.g. Patak’s), OR
  
• 4 - 5 tablespoons of Tandoori Spice Mix (e.g. Clive of India)
  
• 1 cup of water

2) THE VEGETABLES

• Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE

• 300g (1/2 bottle) of tomato salsa / puree e.g. La Gina
  
• OR
  
• 2 large tomatoes, chopped
  
• OR
  
• 1 tin tomatoes, pureed
  
• White Vinegar, ¼ to ½ a cup
  
• Marmelade or apricot jam, ½ to 1 cup (whatever you like the taste of)
  
• Some Chilli powder / paste, if you like it (I DON'T USE IT)
  
• 1-2 cups of coconut milk.

4) THE GARNISH

• Pineapple pieces banana chunks shaved coconut chutney pappadums sultanas plain yoghurt cucumber slices and / or tomato wedges
  

1) THE SPICES MIXTURE
Fry it all together over MEDIUM HEAT, until all the WATER IS GONE, and the mixture is SOFT and starting to turn DARK REDDISH BROWN, and stick to the pan.

2) THE VEGETABLES
Now add the cubed vegetables (** they could be pre-microwaved or steamed) to the spices, and brown gently. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE
Next add the sauce ingredients to the vegetables and spices in the pan. Leave to simmer VERY VERY SLOWLY on LOW HEAT, until it is no longer runny. Just before the end, add the coconut milk. If the mixture becomes too runny, keep cooking it until it thickens.

4) THE GARNISH
Serve with an assortment of bowls on the table.