600 g (1 lb 3 1/2 oz) mixed chopped vegetables (such as carrots, leeks, swede, potato, cauliflower and broccoli)
2 garlic cloves, chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
4 tablespoons medium-hot curry paste (such as rogan josh or balti)
400 g (13 oz) can chopped tomatoes
400 ml (14 fl oz) hot vegetable stock
cooked rice, to serve
Heat the oil in a large frying pan and cook the onion and mixed vegetables over a medium heat for about 10 minutes, stirring frequently, until lightly coloured and beginning to soften. Stir in the garlic and ginger for a further 2 minutes, then add the curry paste and stir over the heat for 1 minute to cook the spices.
Pour in the chopped tomatoes and vegetable stock, then bring to the boil, reduce the heat and simmer gently for about 15 minutes until the curry has thickened slightly and the vegetables are tender. Serve spooned over cooked rice.