1 tbsp curry paste
150ml/¼ pint/scant ⅔ cup hot vegetable stock
1 x 200g/7oz can chopped tomatoes
400g/14oz vegetables, e.g. broccoli, courgettes (zucchini) and cauliflower, chopped
1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed
rice and cucumber raita to serve
1 Cook the curry paste in a large heavy-based pan over a medium heat for 1 minute, stirring all the time.
2 Add the stock and tomatoes and bring to the boil, then reduce the heat to low and add the vegetables. Simmer gently for 10 minutes until the vegetables are just tender.
3 Stir in the chickpeas and cook for 5 minutes.
4 Divide the vegetable curry among four serving plates and serve with plain boiled rice and cucumber raita.