1. In a heavy bottomed sauce pan add enough oil for frying and heat
2. Add the onion and cook for 10 minutes – it will look like a lot but it will reduce as it cooks
3. Add the cabbage, peppers and garlic and cook for a further 10 minutes
4. Add salt, pepper and curry powder to create a base of flavour which can be added to later
5. Add enough water to cover all of the vegetables and bring to a simmer
6. Cook for 20 minutes or until the vegetables are tender
7. Using a stick blender, puree the sauce until it is smooth
8. Adjust the flavours adding more seasoning or spice if required
9. If you find the sauce is a too thin add some corn flour mixed with some cold water to the hot sauce as required to achieve the desired consistency

• Try different flavours with this recipe e.g apricot jam, lemon curd or even defrosted frozen berries.

Wheat