|Adapted from the More with Less Cookbook's "Garden Vegetable Curry"|
Serves 7 - 8
Heat some olive oil in a saucepan and add a couple of chopped onions together with a couple of cloves of minced / finely chopped cloves.
Fry lightly for 5 minutes and then add 2 tablespoons of curry powder, 1 teaspoon of turmeric and a teaspoon of cumin seeds and fry for another 3 minutes.
Add a tin of chopped tomatoes and a squeeze of tomato paste and cook for a few minutes until the mixture thickens.
Add a packet of sliced cabbage or cabbage and leeks or greens; 3 diced carrots and 5 small chopped potatoes. Stir until all coated in the sauce and then add a teaspoon of salt.
Cover with water and simmer for 15 minutes.
While simmering, boil half a dozen eggs then shell them.
Add a few handfuls of frozen green beans or peas or both, and a tablespoon of lemon juice, and simmer for another 15 minutes.
Add the boiled eggs (whole) and heat through for 5 minutes.
Serve with long grain rice, cutting the eggs in half for serving and with chutneys, curry condiments and chipatas on the side.