Turkish Vegan Curry recipe

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Turkish Vegan Curry

1 Tblsp. Extra Virgin Olive Oil
2 Stalks Celery, finely chopped
2 oz. Cashew nuts
1 Tbsp. Corn flour
1 Tbsp. Tomato Puree
2 Tsp. Mild Curry Powder
Black Pepper
1 Onion, finely chopped
1 Cox Apple, chopped
1/2 lb. Chestnut Mushrooms, thickly sliced
2 oz. Sultanas
5 fl. oz. White Wine.
250 ml Soya Cream
1/2 pint Vegetable Stock


1. Fry the onion, celery, apple and cashew nuts for a few minutes in the oil.
2. Add the mushrooms and fry for 2 minutes.
3. Stir in the corn flour.
4. Mix in the sultanas, tomato puree, wine, soya cream, pepper and curry powder.
5. Gradually add vegetable stock to desired thickness.
6. Simmer for 15 minutes, add more liquid if required.

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