2 tbspn Olive oil

2 med Onions chopped

2 cloves garlic very finely chopped

1 heaped tspn very finely chopped ginger

1 tbspn tomato puree

125g peanut butter

300ml vegetable stock


½ tspn chilli powder

425g tin chopped tomoatoes

1 cauliflower in small florets

250g mushrooms ¼rd fried to browning

4 large carrots cut to chunky

Sea salt and ground black pepper



Add oil, onions, ginger, carrots and garlic to pan and cook (with lid on) to soften slightly.

Meanwhile dissolve peanut butter into hot vegetable stock and then add to pan together with tomatoes, cauliflower, chilli.

Simmer to slightly soften cauliflower.

Add mushrooms and tomato puree.