Vegetable Curry with Garlic Naan Bread

A straightforward vegetable curry, made to use up some vegetables in the fridge, including celery, Cavolo (dark green) cabbage, tomato passata, and some mushrooms and ginger.

First separate the leaves from the stems of the cabbage. Chop thin slices off the head of the celery, and a white onion. Add to a saute pan with some hot sunflower oil, and stir fry for ten minutes or so. Turn down the heat and allow to stand for two minutes.

Add boiling water (about two thirds of a pint), a teaspoonful of salt, vegetable stock, about 150g of tomato passata or puree. Simmer for twenty minutes. Blend for two minutes with an electric hand mixer.

Add Madras curry powder (a heaped dessert spoonful), four dried red chillies, and a teaspoonful of turmeric. Add the mushroom, the ginger, crushed garlic, and small wedges from two semi-skinned white potatoes. Add one diced red pepper. Allow to simmer under glass for half an hour to forty five minutes.

Serve with a garlic naan bread toasted for about five minutes under the grill, along with some lime pickle!