Serves 2

30 minutes

• 1 teaspoon chicken stock powder
• 3/4 cup hot water
• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon curry powder, or to taste
• 1 medium potato, diced
• 1 small carrot, diced
• 100 g butternut pumpkin, diced
• 1 small zucchini, diced
• 100 g cauliflower, cut into small florets
• 200 g canned diced tomatoes
• 3 tablespoons freeze-dried peas
• salt
• ½ cup long grain rice

Dissolve the chicken stock powder in the hot water.

Heat the oil in a saucepan and sauté the onion, garlic and curry powder on a medium heat 3 minutes, or until the onion is soft and the curry powder is fragrant.

Add the potato, carrot, pumpkin, zucchini, cauliflower, plus a dash of oil, cook stirring, for 1 minute.

Stir in tomatoes and their juice, liquid stock, peas and pinch of salt. Cover with a lid and bring to a boil. Lower the heat to medium and cook, stirring occasionally, for 10-15 minutes, or until the vegetables are tender.

Meanwhile, cook the rice in plenty of boiling salted water for 10-15 minutes, or until tender, then drain.

Season the curry to taste and serve with the rice.

A great camping meal.

Recipe provided by Eva Stovern, Caravan Chef – Author of: Around Australia with 30 Ingredients   To find out more about Eva’s amazing recipes click here. To buy the Around Australia with 30 Ingredients book online click here.

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