1. Heat the oil in a large pan and gently fry the onions for 2 minutes. Add the garlic and curry powder, stir and leave to cook gently for 2 minutes. 2. Add the carrots, mushrooms and cauliflower florets and gently fry. 3. Add the tomato pur?e, tinned tomatoes and stock, then bring to the boil. 4. Leave to simmer gently for 20 minutes, then stir in the chick peas. Season to taste. Serve with boiled rice or jacket potato
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4|
|Calories from Fat: 62 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0.1mg||0 %|
|Sodium 160.5mg||6 %|
|Potassium 1241.1mg||33 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 28.5g|
|Protein 10.2g||15 %|
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Calories per serving: 247
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