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2 cloves crushed garlic
175g carrots, peeled and sliced
225g leeks, sliced
225g courgettes, sliced
1 aubergine, sliced
350g cauliflower, broken into florets
100g green beans, halved
175g mushrooms, quartered
2 tablespoons medium curry powder
300ml vegetable stock
400g can chopped tomatoes
salt and pepper
2 tablespoons coriander
1. Put the onion, garlic, carrots, leeks, courgettes, aubergine, cauliflower, green beans and mushrooms in a large pan and add the curry powder. Mix well.
2. Stir in the stock and tomatoes and season. Bring to the boil and then simmer for 40 mins uncovered
3. Sprinkle with chopped coriander and serve.