1. Peel and chop the garlic cloves and onion, wash and chop the apple, carrot and potato, slice the green beans in half, and break the cauliflower into small florets.
2. Heat the oil in a large pan and fry the garlic, onion and apple for 5 minutes. Add the turmeric and chilli powder and continue to fry gently for a further minute.
3. Add the carrot, potato, green beans, cauliflower and water. (Don't be tempted to add more water). Stir in the tomato puree, sultanas and lime pickle (if using). Bring to the boil, then reduce the heat and cover and simmer for 25-30 minutes.
4. Meanwhile, add the rice to a saucepan of boiling water and cook according to the packet instructions (approx 25-30 minutes). When cooked, drain and serve with the vegetable curry.
2 garlic cloves
100g (3½ oz) green beans
1 small cauliflower
1 tablespoon oil
1 teaspoon chilli powder
1 teaspoon ground turmeric
300ml (11fl oz) water
1 teaspoon of tomato puree
20g (¾ oz) sultanas
1 tablespoon lime pickle (optional)
100g (3½ oz) brown rice