Hot Vegetable Curry

2 cups Vegetable Stock

1 teaspoon tumeric

1 teaspoon chilli powder

1 teaspoon ground ginger or freshly grated ginger

1 teaspoon coriander

1 cup carrot strips

1 cup zucchini cut into chunks

1 cup celery, cut diagonally

1 cup green beans cut into 3cm length

1 garlic clove minced

1 cup thinly sliced onions

1 cup cauliflower florets

1 cup broccoli

1 cup sliced mushrooms

2 leaks cut diagonally

375g tin whole tomatoes and juice

1 cup finely cut shallots.

1. Bring stock and spices to the boil and reduce heat.

2. Add vegetables and simmer until they are just tender but still crisp.

3. Add tomatoes and shallots and simmer for 10 minutes.