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This recipe comes from The Joy of Vegan Cookery by Amanda Grant and the coconut milk in it makes it taste very nourishing and satisfying. It is gluten free. For a change try it with Indian spices and different vegetables.

Malaysian Vegetables

5 plum tomatoes
2 tbsps vegetable oil
1 spanish onion, finely sliced
2 garlic cloves, finely chopped
4½ oz (125g) mangetout
4½ oz (125g) frozen peas
6 baby carrots, quartered
1 tsp turmeric
1 tsp chilli powder
12 fl oz (400 ml) can unsweetened coconut milk
8 oz (225g) chinese cabbage, thinly sliced
salt and pepper
handful of fresh coriander leaves, roughly chopped, to serve

1. Blanch the tomatoes in boiling water for 60 seconds then put straight into cold water. Drain, skin and cut into bite-sized chunks.

2. Heat the oil in a wok or large frying pan. Add the onion and garlic and saute over a moderate heat for 5 minutes or until softened. Add the mangetout, peas, carrots, turmeric, chilli powder and coconut milk. Simmer for 3 minutes, stirring constantly. Add the sliced cabbage and tomato chunks and simmer, stirring, for a further 3 minutes. Season with salt and pepper.

3. Serve over rice with fresh coriander sprinkled on the top.