Instructions

1. Peal & chop finely the onion, garlic and leeks. Roughly slice the mushrooms and cauliflower. Peal the squash and cut into chunks.
2. Squirt 10 sprays of oil into the pan and, over a medium heat, stir & soften the onion & garlic followed by the leek & mushrooms then allow a couple of minutes to sweat.
3. Mix through the curry powder and stir in the squash, cauliflower & canned tomatoes with juice.
4. Turn up the heat and add the stock. Stir well then put on the lid and bring up to pressure for 10 minutes then remove from heat allowing to cool by itself.
5. When the pressure has subsided, remove the lid and check seasoning. Serve, garnished with coriander, on rice or other accompaniments as your taste and diet allow.