Chop the onion and crush the garlic.

In a measuring jug, make up the stock cube with 340ml of boiling water. Add the curry powder and tomato pureé.

In a large saucepan over a medium high heat, heat the oil and sauté the onion and garlic until golden.

Stir in the chopped tomatoes, stock mixture, mixed vegetables, salt, and pepper. Cook for approximately 30 minutes.

Serve with rice or naan. Garnish with coriander if you have some.