Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 61

This is best served hot on wholewheat toast or chilled on crispbread or biscuits (crackers). It is quite a rich mixture, so spread it thinly.

1 onion

2 cloves garlic

55g/2 oz/¹/₄ cup vegan margarine 1 tbs curry powder 285ml/¾ pt/1¹/₃ cups tomato ketchup 1 tsp cider vinegar or wine vinegar 2 bay leaves 12 whole cloves

1) Slice the onions and chop the garlic finely.

2) Heat the margarine and sauté the onion and garlic until brown.

3) Stir in the curry powder and add the tomato ketchup, vinegar, cloves and bay leaves. Simmer for 20 minutes until thick then remove cloves and bay leaves.