Spice up your meatless Monday with this Vegetable Curry Bunny Chow recipe
1 onion, chopped
2 cloves of garlic, finely chopped
3 carrots, chopped
1-2 green chillies, chopped (optional)
3 curry leaves (optional)
1/2 tsp (2,5 ml) turmeric
1 tbsp (15 ml) curry powder or to taste
1 tsp (5 ml) masala of your choice
3 tomatoes, chopped 2 potatoes, peeled and chopped
1 brinjal, chopped
1/2 cup (125 ml) water
1/2 tsp (2,5 ml) salt
1 cup (250 ml) chopped cauliflower or green beans
1/4 medium cabbage, chopped
1 x 410 g tin baked beans in tomato sauce
lemon juice and black pepper to taste
4 cm thick slice brown or wholewheat bread per person

Directions
Heat oil in a large pot and fry onion, garlic, carrots, chillies, curry leaves and spices.

Add tomatoes and simmer for a few minutes. Stir in potatoes, brinjal, water and salt. Bring to the boil, reduce the heat and simmer with a lid for 20 minutes.

Stir in cauliflower, cabbage and baked beans and simmer for another 20 minutes or until the potatoes are tender.

Season with lemon juice and black pepper.