1 potato
1 small or half a cauliflower
1 stick of celery
Cup of red lentils or chick peas
1 onion
Several mushrooms
2 cloves garlic
1 carrot
Cup of frozen peas (or pods in season)
Cup of long grain rice
1 teaspoon garma masala or Curry powder
Half teaspoon of Marmite (optional)
Tablespoon tomato puree
Third cup of stock

Dice the potato, break the cauli into florets, slice the celery, place in hot water and gently boil for 10 minutes. Boil the lentils or chick peas for about 10 minutes. (If you use dried chick peas they will need to be prepared before hand either by soaking and boiling for 1 hour, or by boiling for 1 and a half hours.)

Finely slice the carrot and add to the rice and peas. Gently boil for 12 mins. Slice the mushrooms and onion and fry for 7 minutes. Add the crushed and sliced garlic late to the pan to save it from burning.

Stir the garam masala or curry powder into the mushrooms and onions and cook for a minute or two. Drain the vegetables and lentils or chick peas and add to the pan. Prepare the cube of stock and puree in a small amount of boiling water. Add to the pan - simmer and stir.

Portions can be increased or decreased depending on taste or numbers. Celery can be replaced with apple for a sweeter taste but add half way through the boiling time. The amounts above should generously serve 2.