Ingredients

• 2 tbsp olive or sunflower oil
• or 30g/1oz butter
• 1 onion
• peeled and chopped
• 1 garlic clove
• peeled and chopped
• 1 bouquet garni
• and/or 1-2 fresh red chillies
• de-seeded and chopped
• or 1 tsp or more curry paste or curry powder or spices
• e.g. cumin
• fennel seeds
• cinnamon
• etc
• 1 potato
• or other thickener if needed
• peeled and cut into chunks
• 500g/18oz vegetables
• prepared as appropriate and roughly chopped
• 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock
• or vegetable cooking water
• or a mixture of water and milk
• salt
• freshly ground black pepper

Directions

• Heat the oil or butter gently in a large saucepan
• then add the base ingredients
• the aromatics and the main ingredients. Stir around to coat everything in the fat
• then sweat very gently for 10-15 minutes.
• Add 1litre/1¾pints of stock or other liquid
• saving the rest for thinning down (if necessary)
• and season with salt and freshly ground black pepper. Bring up to the boil
• then simmer gently for about 20 minutes until all the vegetables are tender.
• Liquidise in several batches
• and return to the pan. Thin down with the reserved stock
• water or milk as required
• and check the seasoning
• Reheat when needed.