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A veggie curry is always good for using up leftovers, and I tend to make it up as I go along, using whatever comes to hand. Yesterday’s was rather good. Here’s how I did it.

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Roughly chop:
§ 1 small or half a large onion
§ the middle of a head of celery, including the leaves
§ half to 1 leek
§ 1 large carrot.

Heat a tablespoon of oil in a wok or large pan and sauté the vegetables to soften them.

Meanwhile peel, core and chop 1 medium eating apple, then add to the pan.

When everything is softened in the oil, add 1 flat tablespoon of cornflour and 1 heaped tablespoon of curry powder and stir well for about a minute.

Take the pan off the heat and stir in 1 pt of boiling stock – I used two beef oxos with water boiled in my kettle, but you could use vegetable stock instead.

Add two large mushrooms, chopped.

Return to the heat and when it reaches the boil, turn it down to simmer for 20 minutes, stirring occasionally. The liquid will evaporate a bit, so if it gets too dry, add a little more boiling water.

Five minutes before the end of the cooking time, add a cupful of cooked greens – I had some leftover broccoli and green beans.

Serve it with rice, naan bread, onion bajhis – whatever you like with your curry.

You can make this milder or hotter by varying the amount of curry powder. And ring the changes with the vegetables, include potatoes or other root veg, whatever you have available. I particularly like it with aubergines included.

It’s great for vegans and vegetarians as long as you don’t use a meat stock. Or it can be a good accompaniment to meat curries as well.