Vegetable curry sauce



1 onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon paprika pepper
¼ teaspoon turmeric
½ teaspoon garam masala
½ can plum tomatoes, coarsely chopped
1 tablespoon tomato purée
140ml (5 fl. oz.) water
sea salt
freshly ground black pepper
a sprinkling of sugar
2 ounces okra (if available), or green beans, chopped
½ lb. potatoes, peeled and cut into ½ inch cubes.


Sauté the onion and garlic in a large pan in a small amount of water for 10 minutes, then add all the spices. Cook for 1 minute, then stir in the tomatoes, tomato purée, water and a little salt and pepper. Taste and add a sprinkling of sugar if necessary. Bring to the boil, then put in the vegetables and simmer gently for about 25 minutes, until the potatoes are cooked. Check seasoning.

Thanks to Brian Sexton for this recipie, who created the Complete Vegetarian Cook Book.