20 minutes
2 servings

• 2 Yellow-skinned (waxy) Potatoes, peeled and diced into medium pieces
• 1 Piece of Pumpkin, skin removed
• ½ a Cauliflower, florets removed, any lager floret cut in half
• Flour
• Hot Curry Powder
• One Glass of Rice Milk
• Black Pepper
• Fresh Parsley
• Olive Oil
• Sea Salt

Pour a little oil into a large non-stick frying pan and add in the vegetables. Cover and leave to cook on a medium heat, stirring regularly. After a few minutes, add a tablespoon to the vegetables and mix well. Heat the rice milk and dissolve one tablespoon of curry powder in it before adding to the vegetables. Season the mixture with salt and pepper and continue to cook, whilst stirring often, until the vegetables are tender. Finally, add the washed, dried and finely chopped parsley.
This recipe is particularly suited to those who are not keen on strong flavours