Student recipe of the month

This vegetarian recipe is healthy, really easy to prepare and will make use of any vegetables that you might have leftover.

• 1 tablespoon vegetable oil

• 1 onion finely chopped

• 1 tablespoon curry paste

• 500g mixed vegetables cut into bite size chunks (carrot, broccoli, peas and cauliflower are a good starting point)

• 400ml coconut milk

1.  Heat the vegetable oil in a large saucepan and cook the chopped onion over a medium-high heat for 5 minutes.

2. Add in the curry paste and cook for 1 minute.

3. Add the mixed vegetables and coconut milk to your curried onions. Simmer on a medium heat for 15 minutes – or until the vegetables are soft.

4. Season the curry and serve with rice or naan bread.