Instructions: This isnt authentic Indian; its a Good British Curry (the kind that did something - not sure what - to the Empire), but its very good.

Please note, this recipe is not vegetarian, but could easily be adapted.

If using beef mince, dry fry and pour off juices and fat. Otherwise saute meat/quorn with curry powder, I found I needed to use about 2 tablespoons of the stock to do this in. Add onion and chopped/crushed garlic. If you arent using meat, then saute the onion and garlic with the curry powder. When brown add the sliced banana and the chopped apple (do not use the core!). Then add the rest of the stock, peas, sweetcorn, sultanas, chilli, ginger root, coriander, and a little salt.

Bring to boil and leave to simmer for about an hour, stirring occasionally.

Serve with rice which you have boiled with some saffron to make it yellow - if you havent any saffron, use turmeric, or leave it plain - with mango chutney and we like cucumber and chives chopped and mixed with natural yogurt. My daughter suggested stirring in a spoonful of natural yogurt just before serving the curry, but I forgot!

I also served green beans and courgettes (zucchini) with this. Yes, I missed desecrated - sorry, dessicated (family word!) - coconut, and I missed peanuts, but not too badly.

Variations: As already suggested you could use quorn instead of meat.

If you eat eggs, you could serve the sauce over a hard boiled egg.

Or with just vegetables.

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