1. In a large heavy bottomed sauce pan, add a enough oil for frying and heat
2. Add the onion and garlic and cook for 5 minutes until translucent and starting to brown
3. Add cabbage, celery, carrot and peppers and continue to cook for 10 minutes until they are just starting to soften
4. Add curry powder and coriander to taste
5. Add salt and pepper to taste
6. Cook for 5 minutes
7. Add enough water to just cover the vegetables
8. Simmer for 20 minutes
9. Puree using a stick blender
10. Adjust consistency with water
11. Adjust seasoning
12. In a separate pan add enough oil for frying
13. Add the chosen mixed vegetables
14. Add 1 tbsp each of salt, pepper, curry powder and coriander
15. Cook for 10 minutes on high, until tender
16. Add the curry sauce to the cooked vegetables and cook for 10 minutes, or until piping hot

• Always make sure your pan is hot before you add any ingredients
• If your curry is too spicey, sometimes adding a little sugar or mango chutney can counteract the heat of the chilli
• Fresh coriander added in just before you blend the sauce adds a really nice extra flavour

Celery, Mustard