|Carrots||4 Ounce, sliced|
|Potatoes||8 Ounce, diced|
|Olive oil||1 Tablespoon|
|Stalk celery||1 , sliced|
|Onion||1 Medium, sliced|
|Apple||1 Small, peeled cored and diced|
|Courgettes||3 , sliced|
|Curry powder/Paste||1 Tablespoon|
|Tomato puree||1 Tablespoon|
Cook the carrots in a pan of boiling salted water for 5 minutes.
Add the potatoes, bring back to the boil and simmer for a further 8 minutes.
Drain the vegetables, reserving the liquid and keep warm.
Heat the butter and oil together in a medium sized saucepan.
Add the celery, onion, apple and courgettes [zucchini] and fry gently for 5 minutes.
Add the flour and curry powder or paste and fry for a further 5 minutes, stirring.
Measure a generous 10 fluid ounces [1 1/4 cups] of vegetable liquid, pour it on to the curry mixture and add the tomato puree and sultanas or raisins.
Bring to the boil, stirring continuously Simmer uncovered for 15 minutes, stirring occasionally.
Add the carrots and potatoes.
Cover and cook for a further 15 minutes.
Taste and flavour with lemon juice, adding more seasoning if necessary.
Arrange a ring of hot cooked rice on a serving dish.
Pile the curry into the centre.