Ingredients

half an onion

half a carrot

half a courgette

red and green peppers

1x 15ml spoon sweetcorn

1x 5ml spoon plain flour

1x 10ml spoon curry powder

1x 10ml spoon oil

125ml vegetable stock

1x 10ml spoon tomato puree

50g long grain rice

Half fill a large pan with cold water and put on to boil. When boiling add rice and boil for 10-15minutes until cooked.

Peel and chop onion. Wash peel and slice carrot. Wash and slice courgette. Wash and dice peppers.

Heat oil in stew pan and gently fry the onions, carrots, courgettes and peppers for 1 minute.

Stir in the curry powder and flour and cook for another minute.

Remove from the heat and gradually add the stock and tomato puree. Stir in the sweet corn.

Return to the heat and simmer for 15minutes until vegetables are tender.

Drain the rice.

Serve the curry with a neat border of rice.