700 g onion | chopped

140 ml oil (they say vegetable, I'd probably say olive?)

1 green pepper | chopped

1 carrot | chopped

60 g white cabbage | chopped

75 g potato | chopped

1 tbsp garlic they say paste but I say use garlic if have

1 tbsp ginger | grated

1 tbsp All Purpose Seasoning

1 tbsp coriander powder

1 tbsp cumin

1 tbsp turmeric

1 tbsp garam masala

3 tbsp tomato paste

300 g tinned tomatoes

3 l water

1 tbsp sugar

330 ml coconut milk or 75g coconut 'block'(?)

Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger

Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently

Add in the peppers, carrots, cabbage, potato, garlic, ginger, tinned tomatoes, tomato paste and all the spices, stir well then add in the water and sugar and combine

Simmer for 1 hour stirring every now and then to prevent the bottom burning adding the broken-up coconut block half way through to dissolve

Blend until smooth adding more water as required to make up to 3 1/2 litres, the gravy should be the consistency of thin soup